What is the traditional Peruvian dish made of raw fish marinated in citrus juice?

What is the traditional Peruvian dish made of raw fish marinated in citrus juice?

• A. Ceviche
• B. Lomo Saltado
• C. Papa a la Huancaina
• D. Causa

Answer: (A)

Think about a dish where citrus acid does the cooking work instead of heat. In Peru, ceviche is the classic preparation: fresh raw fish cut into pieces and marinated in lime juice, often with red onion, cilantro, and a touch of chili. The citrus acid denatures the fish proteins, turning it opaque and giving a bright, tangy flavor and firm texture. It’s traditionally served with sides like corn and sweet potato to balance the acidity. That exact description—raw fish marinated in citrus juice—fits ceviche perfectly. The other options are cooked or assembled potato dishes: Lomo Saltado is a beef stir-fry, Papa a la Huancaina is potatoes in a spicy cheese sauce, and Causa is a cold potato dish often layered or stuffed. So the traditional dish described is ceviche.

Think about a dish where citrus acid does the cooking work instead of heat. In Peru, ceviche is the classic preparation: fresh raw fish cut into pieces and marinated in lime juice, often with red onion, cilantro, and a touch of chili. The citrus acid denatures the fish proteins, turning it opaque and giving a bright, tangy flavor and firm texture. It’s traditionally served with sides like corn and sweet potato to balance the acidity. That exact description—raw fish marinated in citrus juice—fits ceviche perfectly. The other options are cooked or assembled potato dishes: Lomo Saltado is a beef stir-fry, Papa a la Huancaina is potatoes in a spicy cheese sauce, and Causa is a cold potato dish often layered or stuffed. So the traditional dish described is ceviche.