Soaking Up Ceviche!
Ceviche is cleverly marinated, raw seafood, fresh herbs and piquant chilies, bathed in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured or chemically altered with the appearance of being cooked.
Traditional-style ceviche is marinated for about three hours. Modern-style ceviche, popularized in the 1970s, usually has a very short marinating period. Most Latin American countries have given ceviche its own touch of individuality by adding their own particular garnishes. Some common ingredients include: finely minced onion, chopped cilantro, sliced tomato, sometimes celery and a variety of hot peppers.
The choice of seafood varies as well. Shrimp, conch, bass, tuna, snapper, just to name a few are delightfully popular selections.