Travel Photo of the Day: Ceviche

Staff Writer
Is this popular South American dish actually raw?

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Peruvians claim ceviche as their national dish.

A highlight of several South American cuisines (specifically those of Peru and Ecuador) is ceviche, or bite-size raw fish pieces that are marinated in the juice of an acidic fruit.

Click here to see the Travel Photo of the Day Slideshow!

Actually, whether or not the dish is truly "raw" depends on how one defines the term. Apparently, the citric acid in a given marinade alters the proteins in the fish, which essentially gives the texture and appearance of having been "cooked." However, the acid does not kill bacteria as well as heat does, so whether or not the dish is cooked is somewhat debatable. 

Wanting to make your own ceviche at home this summer? Check out our seven easy recipes!

Do you have a travel photo that you would like to share? Send it on over to lwilson[at]thedailymeal.com.

Follow The Daily Meal’s Travel editor Lauren Wilson on Twitter.

Related Links
10 Things to Know About Peruvian Cuisine7 Easy Ceviche Recipes for SummerFood Trekking: Cusco and the Sacred Valley of PeruEating My Way Through Lima, PeruSandoval’s Foray Into Peruvian Cuisine