Many international dishes make use of raw fish, but ceviche exists in an interzone between raw and cooked. We'll call it 'cooked,’ as the process comes from acid rather than heat.

Ceviche is made from raw seafood marinated in citrus juice. It’s highly versatile, so you can use different kinds of fish and shellfish, as well as various marinades and add-ons.

Ceviche originated in Peru, possibly around 2,000 years ago. It’s now their national dish, and the capital of Lima has over 2,000 ceviche restaurants, called cevicherias.

The acidic marinade used for ceviche causes the fish to undergo similar chemical changes as cooking it would, but without using heat.

Both heat and acid cause the strands of protein within the fish's flesh to denature, meaning that their structures change, and the color and texture of the meat are altered.

High temperatures and low pH levels break the hydrogen bonds within protein molecules. This causes the long strands to unravel and myosin proteins to form new bonds and thicken.

This process occurs more mildly when using acid rather than heat, so the fish stays tender, whereas cooking might dry it out. Raw fish is generally safe; just make sure it’s fresh.

Ideal marination seems to be somewhere between 10 and 25 minutes, and since ceviche is served in its own marinade, this is the window in which you should eat it.

Although ceviche is very versatile, choosing the right type of seafood is vital. Make sure to use lean saltwater seafood, like bass or flounder, rather than freshwater fish.