what kind of fish is used in peruvian ceviche
Ceviche
In Peru , ceviche has been declared to be part of Peru 's `` national heritage '' and has even had a holiday declared in its honor . The classic Peruvian ceviche is composed of chunks of raw fish , marinated in freshly squeezed key lime or bitter orange ( naranja agria ) juice , with sliced onions , chili peppers , salt and pepper . Corvina or cebo ( sea bass ) was the fish traditionally used . The mixture was traditionally marinated for several hours and served at room temperature , with chunks of corn - on - the - cob , and slices of cooked sweet potato . Regional or contemporary variations include garlic , fish bone broth , minced Peruvian ají limo , or the Andean chili rocoto , toasted corn or cancha and yuyo ( seaweed ) . A specialty of Trujillo is ceviche prepared from shark ( tollo or tojo ) . Lenguado ( sole ) is often used in Lima . The modern version of Peruvian ceviche , which is similar to the method used in making Japanese sashimi , consists of fish marinated for a few minutes and served promptly . It was developed in the 1970s by Peruvian - Japanese chefs including Dario Matsufuji and Humberto Sato . Many Peruvian cevicherías serve a small glass of the marinade ( as an appetizer ) along with the fish , which is called leche de tigre or leche de pantera . 
In Peru , ceviche has been declared to be part of Peru 's `` national heritage '' and has even had a holiday declared in its honor . The classic Peruvian ceviche is composed of chunks of raw fish , marinated in freshly squeezed key lime or bitter orange ( naranja agria ) juice , with sliced onions , chili peppers , salt and pepper . Corvina or cebo ( sea bass ) was the fish traditionally used . The mixture was traditionally marinated for several hours and served at room temperature , with chunks of corn - on - the - cob , and slices of cooked sweet potato . Regional or contemporary variations include garlic , fish bone broth , minced Peruvian ají limo , or the Andean chili rocoto , toasted corn or cancha and yuyo ( seaweed ) . A specialty of Trujillo is ceviche prepared from shark ( tollo or tojo ) . Lenguado ( sole ) is often used in Lima . The modern version of Peruvian ceviche , which is similar to the method used in making Japanese sashimi , consists of fish marinated for a few minutes and served promptly . It was developed in the 1970s by Peruvian - Japanese chefs including Dario Matsufuji and Humberto Sato . Many Peruvian cevicherías serve a small glass of the marinade ( as an appetizer ) along with the fish , which is called leche de tigre or leche de pantera .
Corvina or cebo ( sea bass ) was the fish traditionally used for the classic Peruvian ceviche. A specialty of Trujillo is ceviche prepared from shark ( tollo or tojo ) .
The classic Peruvian ceviche is composed of chunks of raw fish , marinated in freshly squeezed key lime or bitter orange ( naranja agria ) juice , with sliced onions , chili peppers , salt and pepper . Corvina or cebo ( sea bass ) was the fish traditionally used . A specialty of Trujillo is ceviche prepared from shark ( tollo or tojo ) .
Corvina or cebo (sea bass) was the fish traditionally used for the classic Peruvian ceviche. A specialty of Trujillo is ceviche prepared from shark (tollo or tojo) and lenguado (sole) is often used in Lima.
The classic Peruvian ceviche is composed of chunks of raw fish , marinated in freshly squeezed key lime or bitter orange ( naranja agria ) juice , with sliced onions , chili peppers , salt and pepper . Corvina or cebo ( sea bass ) was the fish traditionally used . A specialty of Trujillo is ceviche prepared from shark ( tollo or tojo ) . Lenguado ( sole ) is often used in Lima .