Ceviche is a refreshing and vibrant dish made from fresh seafood, typically fish, that is marinated in zesty lime juice. The acidity of the lime "cooks" the fish, resulting in a unique texture and flavor that is both light and invigorating.

The origins of ceviche can be traced back to the coastal regions of Latin America, particularly Peru, where it has been enjoyed for centuries. It is often associated with warm weather and beachside dining, making it a popular choice for summer gatherings and celebrations.

To prepare ceviche, start by selecting the freshest fish available, such as tilapia or snapper. Cut the fish into small cubes and marinate it in lime juice for about 20-30 minutes, allowing the citrus to penetrate the fish. Once the fish is opaque, mix in diced tomatoes, onions, cilantro, and chili peppers for added flavor and texture.

Ceviche is highly customizable, and you can experiment with different ingredients to suit your taste. Some people like to add avocado for creaminess, while others may include mango or pineapple for a touch of sweetness. The key is to balance the flavors and create a dish that is refreshing and satisfying.

In Mexico, ceviche is often served as a light appetizer or a main dish, accompanied by tortilla chips or tostadas. It is a staple at beachside restaurants and is enjoyed by locals and tourists alike. The dish is typically garnished with extra lime wedges and fresh herbs, enhancing its vibrant presentation.

While ceviche is a delicious and healthy option, it's important to be mindful of the seafood's freshness and quality. Consuming raw or undercooked seafood can pose health risks, so always ensure that the fish is sourced from reputable suppliers. Additionally, ceviche is low in calories and packed with protein, making it a great choice for those looking to enjoy a light yet flavorful meal.