Observed on the 28th of June each year, Ceviche Day celebrates a dish of raw fish or seafood marinated in citrus juices, such as lemon or lime, along with seasonings like onion, salt, and cilantro.
A popular dish in many Latin American countries, ceviche is believed to have originated among pre-Columbian Inca and indigenous peoples who marinated fish in chicha, a fermented maize beverage.
Citrus fruits were introduced by Spanish settlers and adapted in a dish that is now considered the national dish of Peru. The citrus marinade in ceviche "cooks" the fish, giving it a unique flavor and texture beloved by many.
