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Spanish pronunciation: [seËˆÎ²itÊƒe]& x29;, is a seafood dish typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ajÃ, chili peppers or other seasonings including chopped onions, salt, and cilantro. Because the dish is not cooked with heat, it must be prepared and consumed fresh to minimize the risk of food poisoning.[7] Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain.[8][9][10] The dish is popular in the Pacific coastal regions of Latin America.[2] Though the origin of ceviche is hotly debated, in Peru it is considered a national dish.

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