Ceviche can vary significantly by country. I am Peruvian and as such I think we make the best kind 😆 It's simple and brings out the best in the fish.

The way we prepare it, for example, is with smaller limes, similar to key limes, but not as "sweet." Then, we make sure to use red onion as the topper for the fish. We have to "pickle" it slightly to cut the harsh onion flavor. We also add culantro, which is slightly different from cilantro, as it is thicker and has a punchier flavor to compete with that lime. Having little access to it most of my life, however, cilantro is the only but very reasonable substitute.

It is always served with steamed or boiled "choclo" which is an Andean maize with very large kernels (if you've ever seen hominy, the size is comparable but the choclo is naturally this size and doesn't require alkalizing). The choclo is less juicy, starchier, and not sweet like the yellow corn we're used to in general and this helps temper the acidity of the lime.

Finally, we also add a side of boiled sweet potato or yam, and that sweetness balances the acid and starchy corn. The finishing touch is the "canchita" which is the maize mentioned earlier, but this time fried and salted, and this adds a delightful crunch to the tender fish and softer sides of maize and sweet potato.

When eating Peruvian ceviche for the first time, a good Peruvian will tell you to put all the ingredients on your fork. Take a bite of the fish, onion, maize, and sweet potato. Pure heaven. Served with a nice blonde ale, it's chef's kiss

Mexican ceviche on the other hand, usually includes tomatoes and avocado, and they do not add corn or sweet potato. The crunch they add is usually a side of tortilla chips or a tostada.

Hands down, Peruvian ceviche wins every time.

But I'm a little biased 😉