Columbian civilizations, where fresh fish was cured with the juice of local fruits. With the arrival of the Spanish and the introduction of citrus fruits, ceviche began to take the form we know today.

Its palate comes down to the skill of the chef, as well as the vibrancy of Peruvian ... halibut, tilapia, sea bass, and grouper. And other seafood selections aren't excluded from the ceviche ...