CEVICHE

Where to Eat It: Lima

Served throughout Peru, ceviche is widely considered the county’s national dish—there’s even has a holiday in its honor—and it’s increasingly popular overseas. The recipe is simple: fresh chunks of raw fish are marinated in citrus juices and mixed with sliced onions, chili peppers, salt, and pepper. Because freshness is key, ceviche is usually served within minutes of being prepared. Sea bass is considered the traditional fish of choice in ceviche, but in Lima, sole is the preferred option. It’s also not uncommon for ceviche to be served with some sweet potato, lettuce, corn, or avocado.