Ceviche is a seafood salad popular in Latin America that is made from fresh fish that is marinated in citrus, which "cooks" the fish without heat.

The recipe for ceviche varies from region to region and depends on the cook, but the basic recipe includes fish sliced or cut into chunks and marinated in lemon or lime juice with sliced onions, chiles and sometimes herbs like cilantro. Peruvians sometimes serve ceviche with corn, sweet potato and seaweed.

Early ceviche recipes called for marinating fish for up to three hours, but most people now eat ceviche as soon as it has been assembled. The citrus works quickly to break down protein in the fish, turning the flesh opaque and taking the raw edge off while keeping it succulent and tender. Ceviche tends to work best with white fish, including scallops, but it can be made with a variety of fish or even shellfish depending on your taste. It is usually served as an appetizer.