Ceviche↕ | Country↕ | Main Fish↕ | Marinade Base↕ | Known For↕ |
|---|---|---|---|---|
| Ceviche Clasico Peruano | Peru | Corvina (sea bass) | Lime, chili, cilantro, red onion | The Peruvian national dish, leche de tigre tiger's milk served with sweet potato and corn |
| Ceviche Mixto | Peru | Fish, shrimp, octopus, squid | Lime, aji amarillo | Mixed seafood ceviche, a Lima cevicheria staple |
| Tiradito | Peru (Nikkei fusion) | Sliced raw fish sashimi-style | Lime, soy, aji, no onion | Nikkei Peruvian-Japanese fusion, sliced like sashimi with aji amarillo cream |
| Ceviche Veracruzano | Mexico (Veracruz) | Sierra mackerel, shrimp | Lime, tomato, olives, capers | Tomato-olive based ceviche, served on tostadas, more salad-like than Peruvian |
| Aguachile | Sinaloa, Mexico | Raw shrimp | Lime, serrano chili, cucumber | Sinaloa-style raw shrimp bathed in fiery green chili water, briefly cured |
| Ceviche de Camaron | Mexico | Cooked or raw shrimp | Lime, tomato, cucumber, onion | The Mexican shrimp cocktail-ceviche hybrid, served with Clamato and tostadas |
| Ceviche Ecuatoriano | Ecuador | Shrimp or fish | Lime, tomato juice, orange juice | Tomato-juice based with popcorn and chifles (plantain chips), soupy and sweet |
| Ceviche Chileno | Chile | Salmon, corvina, reineta | Lime, cilantro, red onion, merken | Patagonian salmon-forward ceviche, sometimes spiced with Mapuche merken |
| Ceviche Panameno | Panama | Corvina | Lime, onion, habanero, cilantro | Served in small plastic cups as a street snack at the fish market in Panama City |
| E'ia Ota (Poisson Cru) | French Polynesia / Tahiti | Tuna | Lime and coconut milk | Tahitian raw tuna in coconut milk, creamier and less acidic than Latin ceviches |
| Kokoda | Fiji | Walu or mahi-mahi | Lime, coconut cream, chili | The Fijian coconut ceviche, the national dish, served in coconut shells |
| Ceviche Colombiano | Colombia | Shrimp, fish | Lime, tomato sauce, mayo | Tomato-ketchup based, sweet-tart, often served in little cups at beach stands |
| Sudado Ceviche | Peru (Piura) | Conchas negras (black clams) | Lime, chili, warm broth | Northern Peruvian black-clam ceviche, served with a warm fish broth on the side |
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