Ceviche originally comes from Peru, where it is prepared fresh every day. This delicious dish can now be found all over South America and in many different variations. Originally, raw fish (cod, turbot, sea bass, pikeperch) is marinated and cooked in lime juice and "Leche de Tigre" (tiger milk). The citric acid from the lime denatures the protein, which cooks the raw fish. In my recipe, I used fresh red snapper and fried it very briefly in the pan. This way, the red snapper is lightly roasted on the outside and gives the dish a special touch. We ate the ceviche without any side dish, as the protein-rich fish makes it very filling. If you want to serve it traditionally like in Peru, you can serve it with sweet potatoes and roasted corn😊