A Latin ceviche is a dish made with fresh fish or seafood that is marinated in citrus juice and spiced with ají peppers. The fish is cooked in the acidic juice, which breaks down the proteins and gives the ceviche its characteristic soft, yet firm texture. Latin ceviches are typically made with white fish such as flounder or sole, but they can also be made with shrimp, squid, or octopus.
The dish is believed to have originated in Peru, and it is commonly served in Latin American countries such as Ecuador, Chile, and Mexico. In Peru, ceviche is often made with aji amarillo peppers, which give the dish a characteristic yellow color. Latin ceviches are typically served with side dishes such as boiled sweet potatoes, toasted corn, and plantain chips.