Ceviche, also known as cebiche, was one of South America's best-kept secrets for centuries. But today this most iconic dish of Peruvian cuisine is enjoyed across the world. Typically made from fresh raw fish cured in fresh citrus juices, ceviche's earliest incarnation was in Huanchaco, a town on the northern Pacific coast of Peru. It's now prepared in various ways throughout Latin America and is so popular it has even been designated its own national day. Is your curiosity working up an appetite?
Click through and find out more about the history behind this unique Latin American cuisine.