Ceviche is a very popular seafood dish in South America, especially in Peru. It has been declared as part of Peru’s ‘national heritage’. There is even holiday to celebrate this dish, to encourage more people to eat it. This dish uses raw fish or seafood and marinade in citrus juice. The chemical reaction of the acid in citrus juice will cure the fish. Since there is no heat involved in this process, it is advised to use the freshest raw fish to avoid food poisoning.