Of all the countries with a ceviche tradition, it's possible none of them are prouder of the raw fish dish than Peru. Some food historians believe people living along the present-day Peruvian coast thousands of years ago may have pioneered the technique of curing fish in fruit juice.
But even if ceviche originated in far-off Polynesia, as has also been suggested, it's now a cherished Peruvian food. In tribute to Peru's distinctive ceviche style, Cannon Green's Amalia Scatena includes potatoes in her uncooked interpretation of flounder.
— Hanna Raskin