SAVANNAH, Ga. () — The South American Pacific coast is home to different fauna and rich Incan history. Here, a pre-Hispanic dish became Perú’s national patrimony, recognized internationally for its unique nature and maritime flavors.

There is no record of when Peruvian Ceviche was first made since its origin dates back to the Mochica culture, or Moche, an ancient indigenous group from the northern coast of Perú that is believed to have been the first culinary authors of this world-renowned dish. This Andean civilization dates back to the years 100 AD and 800 AD, and although the group did not survive to the present day, they left behind a culinary legacy.

Ceviche is Perú’s national heritage, so it’s no surprise that the country has a whole day dedicated to this dish on June 28. This is to encourage fish and seafood consumption, which is something that you won’t need to be convinced to do once you try Peruvian Ceviche.

Although Ceviche may seem like an expensive culinary delight only available at top-tier restaurants, coastal Pacific countries like Perú and Chile sell it cheaply. This is the kind of dish you’d eat on a sunny day while strolling near the town’s fish market, listening to the seagulls and smelling the salted ocean air, all the while you hear fishermen screaming at the top of their lungs the prices for freshly caught sea bass.

What you’ll need:

• 1 1/2 lb. of raw Seabass, corvina, or halibut fish.
• 1 Red onion
• 15 yellow lemons
• 1-2 Yellow peppers or habanero, sliced
• Cilantro
• Salt

Preparation:

1. Cut the raw fish into small cubes, put them in a bowl and top them with cold water and 1 tbsp. of salt. Cover the bowl and refrigerate.
2. Cut the onion into thin slices, sliced in half, also known as Julienne style.
3. Squeeze the lemons until you have 1 cup of lemon juice.
4. Take out the fish from the fridge and rinse out any excess salt.
5. In a bowl, put the fish cubes, half of the sliced onions, some cilantro stems, sliced peppers and pour the lemon juice on top. Sprinkle salt on top.
6. To minimize the sourness of the lemon juice, you may add some ice cubes to the mix.
7. Cover and refrigerate for 5-15 minutes or until the fish looks white.
8. Take out the cilantro stems and peppers from the bowl.
9. Try the ceviche and add more salt if you think it’s necessary.
10. Enjoy!

Ceviche is often eaten as an entree, but at home, you can make this dish your main course by adding other elements like sweet potato, white corn, or even avocado.