Which South American cuisine is internationally renowned for its signature dish, Ceviche, where raw fish or seafood is chemically ‘cooked’ and cured through a process of extended maceration in highly acidic citrus juices (typically lime or bitter orange)?
💡 Explanation:
Ceviche is considered the national dish of Peru. The technique involves bathing fresh, raw fish in citrus juices, which causes the proteins in the fish to denature, resulting in a texture and appearance similar to cooking with heat.
