Introduce

Ceviche is a popular seafood dish in Ecuador and other Latin American countries. It is made by marinating raw fish in citrus juices, typically lemon or lime, for several hours. The acid from the citrus juices "cooks" the fish, giving it a firm and tangy flavor. The dish is typically seasoned with chili peppers, onions, and cilantro, and is often served with corn or tostadas. Ceviche is a staple dish in Ecuadorian cuisine and is considered a symbol of the country's coastal culture. It is a light, refreshing, and flavorful dish that is often enjoyed as an appetizer or a main course.