A dish that is very popular in South America is called Ceviche. The ingredient with it is rah fish and the pieces are cut into small sizes it also is marinated with juice from acidic fruit. The acidic fruit is often times lime. Seasonings and salt are added in for extra taste plus chile peppers. The fish texture is changed by the citric acid but the taste that is raw does not change. Ceviche originated in Peru, and has since spread throughout South America, with each country adding their own unique twists to the dish.
The fish is cooked by the lime juice as common wisdom puts it. It is either completely or partially marinated depending how long it stays in it. The structure of the lime juice alters from the citric acid causing the protein with the fish to also alter. That can cause the fish to become either firm or opaque. The bacteria is not killed off from the acid nor are the parasites destroyed from it. That is why each fish should always be clean and fresh.
Most people eat Ceviche at either brunch or lunch because of it being both refreshing and light. A lot of people enjoy it on the beach. By the time afternoon comes in then it is not as fresh and that is another reason why many enjoy it in the morning.
The ones that love Ceviche usually have tiger’s milk with it and that is marinade which is left from the ceviche. It is also used to help cure anyone that has hangovers because it is mixed with vodka and spicy chili peppers.