Ceviche, can be spelled also cebiche or seviche, is the most popular dish in Peru. It is usually white fish or some other seafood marinated and cooked with the acidic juice of Peruvian limes. There are endless ways to cook ceviche but one traditional ceviche needs only 5 ingredients which are white fish, chopped in even cubes, juice of the Peruvian lime, and seasoned with chili peppers, onion and salt.
The origin of ceviche is still a mystery but there are archaeological evidences that over 2000 years ago the pre-Hispanic people ate similar dish to ceviche, they used the juice of tumbo to cook the raw fish. It is also believed Incas used chicha, a fermented corn beer to marinate the raw fish. The version which is consumed nowadays came along with the Spaniards when they introduced the lime and onions to Peru.
Always use the freshest fish available and do not over marinate!