Editing Ceviche (section)

=== South America ===
In Peru, ceviche has been declared part of the country's national heritage and has even had a holiday declared in its honor.<ref>{{cite web |url=http://www.livinginperu.com/news/12547 |title=Peru this Week |publisher=Livinginperu.com |access-date=2013-08-25 |archive-date=2010-07-12 |archive-url=https://web.archive.org/web/20100712141451/http://www.livinginperu.com/news/12547 |url-status=live }}</ref> The classic [[Peruvian ceviche]] is composed of chunks of raw [[Fish (food)|fish]], [[Marination|marinated]] in freshly squeezed [[key lime]], with sliced onions, chili peppers, salt and pepper. [[Cilus gilberti|Corvina]] or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn on the cob and slices of cooked [[sweet potato]]. Regional or contemporary variations include garlic, fish bone broth, minced Peruvian ''ají limo'', or the Andean chili ''[[rocoto]]'', toasted corn or ''cancha'' and ''yuyo'' ([[Edible seaweed|seaweed]]). A specialty of [[Trujillo, Peru|Trujillo]] is ceviche prepared from shark (''tollo'' or ''tojo''). ''Lenguado'' ([[Sole (fish)|sole]]) is often used in [[Lima]]. The modern version of Peruvian ceviche, similar to the method used in making Japanese [[sashimi]], consists of fish marinated for a few minutes and served promptly. It was developed in the 1970s by Peruvian-Japanese chefs, including Dario Matsufuji and Humberto Sato.<ref>{{cite web|last=Solari|first=Carola|title=Peruano + japonés|url=https://translate.google.com/translate?hl=en&sl=es&u=http://www.paula.cl/reportaje/nikkei-peruano-japones/&prev=/search%3Fq%3Dhumberto%2Bsato%2Bdario%2Bmatsufuji%26num%3D30%26hl%3Den%26safe%3Doff%26rlz%3D1C1CHKZ_enUS434US434&sa=X&ei=fT5DUcWqK7HK4AOm9oGYBA&ved=0CEQQ7gEwAQ|work=Paula.cl|date=11 January 2010 |access-date=15 March 2013|archive-date=17 August 2014|archive-url=https://web.archive.org/web/20140817070504/http://translate.google.com/translate?hl=en&sl=es&u=http%3A%2F%2Fwww.paula.cl%2Freportaje%2Fnikkei-peruano-japones%2F&prev=%2Fsearch%3Fq%3Dhumberto%2Bsato%2Bdario%2Bmatsufuji%26num%3D30%26hl%3Den%26safe%3Doff%26rlz%3D1C1CHKZ_enUS434US434&sa=X&ei=fT5DUcWqK7HK4AOm9oGYBA&ved=0CEQQ7gEwAQ|url-status=live}}</ref>  Many Peruvian ''cevicherías'' serve a small glass of the marinade, which is called ''leche de tigre'' or ''leche de pantera'', as an appetizer along with the fish.

According to an [[Inter-American Development Bank]] (IDB) study of innovation in Peruvian cuisine and its connection with Peruvian cultural diversity (2022),<ref>Julio Elías, Alvaro Garcia, Ian Mount y Maia Schiling , 2022.[https://publications.iadb.org/en/analysis-innovation-perus-gastronomic-industry "Analysis of Innovation in Peru's Gastronomic Industry"] Inter-American Development Bank.</ref> the great variety of ceviches offered by Peruvian marine cuisine is an example of the gastronomic impact of cultural diversity throughout its territory, in which fishers, farmers, and chefs come together. In his 2015 book ''Ceviche Power'',<ref>Acurio, Gaston. 2015. Ceviche Power. Planeta.</ref> [[Gaston Acurio]]  documents the different nuances through a tour of the ceviche route through Tumbes, Piura, Lambayeque, La Libertad, Ancash, the Lima coast, Lima, Ica, Arequipa, Moquegua and Tacna. This great diversity has motivated chefs to create new types of ceviches.

In Ecuador, the classic ceviche is made up of pieces of fish pickled in lemon juice and cooked<ref>{{cite news|url=https://bucanero.restaurant/menu/ceviche-de-pescado/|title=Ceviche de Pescado
|access-date=February 23, 2023|year=2018|newspaper=El Bucanero|language=es}}</ref> or shrimp cooked using the tomato juice or water along with the shrimp shells,<ref>{{cite news|url=https://bucanero.restaurant/menu/ceviche-de-camaron/|title=Ceviche de Camarón
|access-date=February 23, 2023|year=2018|newspaper=El Bucanero|language=es}}</ref> with sliced red onions, sliced tomatoes, salt, pepper, cilantro, and oil. The mixture is traditionally marinated for several hours and served with a bowl of toasted corn kernels as a side dish; fried green plantain chunks called "[[Tostones|patacones]]", or thinly sliced [[Plantain (cooking)|plantain]] chips called ''[[chifle]]s''. In some regions, ceviche is served with rice on the side. Ceviches in Ecuador are seasoned with tomato sauce, mustard, and oil. The [[Manabí Province|Manabí
]] style, made with lemon juice, salt, and the juice provided by the cooked shrimp itself, and sometimes topped with peanut butter, is very popular. Occasionally, ceviche is made with various types of local shellfish, such as black [[clam]] (cooked or raw), [[oyster]]s (cooked or raw), [[spondylus]] (raw), [[barnacle]]s (cooked percebes), among others mostly cooked.  Well-cooked sea bass (corvina) or bicuda (picudo), octopus, and crab ceviches are also common in Ecuador. In all ceviches, red onion, lemon juice, cilantro, salt, and oil are ubiquitous ingredients.<ref>{{cite journal |last1=Duarte-Casar |first1=Rodrigo |last2=Robalino-Vallejo |first2=Jessica |last3=Buzetta-Ricaurte |first3=María Fernanda |last4=Rojas-Le-Fort |first4=Marlene |title=Toward a characterization of Ecuadorian ceviche: much more than shrimp |journal=Journal of Ethnic Foods |date=12 May 2022 |volume=9 |issue=1 |pages=16 |doi=10.1186/s42779-022-00131-w|s2cid=248725703 |doi-access=free }}</ref>

In Chile, ceviche is often made with fillets of [[halibut]] or [[Patagonian toothfish]]<ref>{{cite web | url = http://www.gourmetmexicanrecipes.com/MexicanRecipes/ChileanCeviche.htm | title = Chilean Ceviche | access-date = 2010-08-09 | archive-date = 2009-11-16 | archive-url = https://web.archive.org/web/20091116205952/http://www.gourmetmexicanrecipes.com/MexicanRecipes/ChileanCeviche.htm | url-status = live }}</ref> and marinated in lime and grapefruit juices; finely minced garlic and red chili peppers<ref>{{cite web | title =Chilean Ceviche' | publisher =The Gutsy Gourmet | url =http://www.thegutsygourmet.net/ceviche.html | access-date =August 28, 2013 | archive-date =May 24, 2013 | archive-url =https://web.archive.org/web/20130524052914/http://www.thegutsygourmet.net/ceviche.html | url-status =live }}</ref> and often fresh mint and cilantro are added.<ref>{{cite web | title =Chilean Ceviche' | publisher =The Gutsy Gourmet | url =http://www.thegutsygourmet.net/ceviche.html | accessdate = August 28, 2013}}</ref><ref>{{cite web | title =Chilean Ceviche | publisher = www.foodofsouthamerica.com | url = http://www.foodofsouthamerica.com/chilean-ceviche.htm | archive-url = https://web.archive.org/web/20090106161459/http://www.foodofsouthamerica.com/chilean-ceviche.htm | url-status = usurped | archive-date = January 6, 2009 | accessdate = August 28, 2013}}</ref> On [[Easter Island]], the preferred fish is [[Tuna as food|tuna]], marinated in lemon juice and coconut milk.

In Colombia, cebiches or shrimp cocktails,<ref>{{cite book |title=Ceviches y tiraditos El rincón del paladar |date=2014 |publisher=Susaeta Ediciones |isbn=978-8467735857 |url=https://books.google.com/books?id=ZWjFrQEACAAJ |access-date=4 June 2023}}</ref> oysters, crabs, squid, chipi chipi, among others, and combinations of them are prepared. The sauce includes tomato sauce, mayonnaise, garlic sauce, cilantro, chopped white onion, lemon juice, among other seasonings. They are accompanied with salty soda cracker.<ref>{{cite web |title=¿ Cómo hacer Ceviche de Camaron Colombiano? |url=http://www.viviendocali.com/ceviche-de-camaron-colombiano/ |website=viviendocali.com |date=22 May 2023 |access-date=4 June 2023}}</ref>