The Blog Squad

It’s quite a delight to see different regions showcase their own version of Ceviche. When I was young, I remembered it being served using raw sea bass with sliced onion, chili, salt and pepper plus lime as its marinade. In our place, it is usually served with potato or sometimes corn as an appetizer. Ceviche has rotated to different parts of Latin America and each country provided this dish with its own touch of individuality using their own main ingredients like shark, octopus, shrimp, tuna, mackerel etc. Contemporary variations of each region may have its own edge but nothing can compare to the distinctive taste of Peruvian Ceviche with its freshly squeezed Peruvian key lime juice that is only found in Peru.