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.
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!
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