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

There is no exact record of when Peruvian Ceviche was first created since its origins trace back to the Mochica culture, or Moche, an ancient indigenous group from Peru’s northern coast believed to be the first culinary pioneers of this globally renowned dish. This Andean civilization dates between 100 AD and 800 AD, and although the group did not survive to the present day, they left behind a gastronomic legacy.

Ceviche is Peru’s national heritage, so it’s no surprise that the country dedicates a day to this dish on June 28. This is to promote the consumption of fish and seafood, something you won’t need much convincing of once you taste Peruvian Ceviche.

While Ceviche might seem like a costly culinary delight only found at top-tier restaurants, coastal Pacific countries like Peru and Chile offer it affordably. This dish is perfect for a sunny day by the town’s fish market, where you can listen to the seagulls, inhale the salty ocean breeze, and hear fishermen loudly proclaiming 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 enjoyed as an entree, but at home, you can make it a main course by incorporating additions like sweet potato, white corn, or even avocado.