Cebiche Made with pieces of raw fish, the juice of limes and bitter oranges (naranja agria) , minced onion. The mixture is marinated and served at room temperature with cancha (toasted maize kernels), usually referred to as canchita, wheels of corn-on-the-cob, wheels of cooked sweet potatoes or white potato, and a type of seaweed. While the dish is believed to have originated in Peru after the arrival citrus fruits brought by the Spanish Conquistadors. Because of the Spanish the dish is popular throughout South and Central America, as well as Mexico. The marinade used in ceviche is typically citrus based, with lemons and limes being the most commonly used. In addition to adding flavor to the ceviche, the acid in the citrus marinade pickles or "cooks" the fish, so by the time the ceviche is served, the fish is (technically) no longer raw. Cebiche can also prepared with cooked shellfish, shrimp & mussels (ceviche mixto) as well as cooked octopus (ceviche de pulpo).
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