Ceviche is a seafood dish

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Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with chili peppers. 
Additional seasonings, such as chopped onions, salt, and coriander, may also be added. Actually it is .. Ceviche (“seh-BEE-chay”) is a hugely popular dish in South America. The basic ingredient is raw fish, cut into bite-size pieces and marinated in the juice of an acidic fruit (usually lime), salt, and seasonings usually chili peppers.
Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning. 
It may be safer to prepare it with frozen or blast-frozen fish due to Anisakis parasites.
Ceviche is nowadays a popular international dish prepared in a variety of ways throughout the America. Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. Ceviche its own touch of individuality by adding its own particular garnishes. In Peru, it is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, it is accompanied by popcorn, nuts, or corn nuts. Ceviche is easy to make and can be prepared as a meal or as a fabulous appetizer.
Serve in style by Lining a large glass dish or individual serving cup (a wide mouthed martini glass makes an excellent impression) with a few lettuce leaves. Spoon in the ceviche and then garnish with one or more colorful ingredient such as thin rings of red onion, one-quarter of an avocado sliced and fanned, assorted bell peppers finely diced.
[ Denaturation is a process in which proteins or nucleic acids lose the tertiary structure. Also when food is cooked, some of its proteins become denatured. This is why boiled eggs become hard and cooked meat becomes firm.]
A classic example of denaturing in proteins comes from egg whites, which are largely egg albumins in water. Fresh from the eggs, egg whites are transparent and liquid. Cooking the thermally unstable whites turns them opaque, forming an interconnected solid mass.]
The new "in" food of the beginning of the 21st century is actually an old world dish from South America called Ceviche. It has been one of South America's best-kept secret for centuries, but Ceviche is becoming a popular appetizer and will be gaining popularity as the century progresses. Ceviche is considered Peru's national dish.