Ceviche, pronounced seh-vee-chay, is believed to have originated in South America where it is often served as an appetizer. Ceviche is made from raw fish marinated in citrus, and the acid in the citrus "cooks" the raw seafood. There are a dizzying array of ceviche recipes floating around the web, but different parts of the world all take their own traditional spin on this "cooked" yet uncooked dish. In Ecuador ceviche is made with shrimp, lime, red onion, ketchup and orange juice, while Peruvian ceviche is frequently comprised of saltwater fish such as halibut or snapper and lime, lemon and orange juices. In Mexico, ceviche is generally made from raw shellfish marinated in a lemon/lime base and can call for onions, garlic, tomatoes, cucumbers and other veggies.

What does all ceviche have in common? The seafood involved is cut into small pieces, covered with citrus juices and left to marinate for at least one hour. Ceviche is ideal for a hot summer day since it requires no cooking whatsoever and is served chilled. So, if the thought of turning on a burner in boiling weather doesn't tickle your fancy, there’s always a cooler path to be found with ceviche. -Mandy Higgins