Ceviche — sometimes spelled cebiche, seviche or sebiche, depending on the country you're in — is available in various renditions in countries across Latin America. The version you'll find in Peru is often made from chunks of fresh, raw white fish marinated in lime, cilantro, and other spices, topped with fresh red onion. It's a centuries-old cooking method that allows the acidic citrus fruit juice to transform the fish protein into something similar to cooked seafood, making the raw seafood safe to consume.