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CEVICHE IS ONE OF PERU’S FAVORITE AND SIGNATURE DISHES. IT CONSISTS IN RAW FISH CUBES AND/OR SEAFOOD IN A CITRUS -BASED MARINADE OF LEMONS AND LIMES. IN ADDITION TO ADDING FLAVOR, THE CITRIC ACID CAUSES THE PROTEINS OF THE FISH AND THE SEAFOOD TO BECOME COOKED WITHOUT ANY HEAT. IT IS SERVED AT ROOM TEMPERATURE ACCOMPANIED BY SLICED ONIONS, CILANTRO, PERUVIAN CORN AND SWEET POTATO.
