What is the fish in Peruvian dish called Ceviche marinated in?

Ceviche is a traditional Peruvian dish prepared using fresh raw fish marinated in a citrus-based sauce, typically made with limes or lemons, along with various seasonings and ingredients. The fish used for ceviche can vary, but some commonly used options include:

- Sea Bass

- Mahi-mahi

- Flounder

- Tuna

- Swordfish

The fish is cut into small pieces or cubes and then marinated in the citrus juice, which "cooks" the fish by denaturing its proteins. Additional ingredients often added to the marinade include chopped onions, cilantro, garlic, chili peppers, salt, and pepper. Some variations of ceviche may also incorporate additional ingredients like sweet potatoes, cancha (toasted corn), or avocado.

The marinating process for ceviche is usually done for a short period of time, ranging from a few minutes to an hour, to ensure the fish retains its delicate texture and flavor. Once marinated, the ceviche is typically served immediately, often accompanied by crunchy accompaniments such as crackers or corn chips.

Ceviche is considered a national dish in Peru and is widely enjoyed for its refreshing and zesty flavors, reflecting the country's coastal culinary heritage.