Ceviche is a South American seafood dish originally from what is the modern day countries of Peru, Ecuador and Chile, typically made from fresh raw fish cured in fresh citrus juices, most commonly lime or lemon. It is also spiced with ají, chili peppers or other seasonings and julienned red onions, salt, and cilantro are also added. The name originates from the Quechuan word siwichi, which means fresh or tender fish.
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