Ceviche is a traditional Peruvian dish. It has been referred to a Peruvian sushi because it is made with raw fish and seafood.
There are as many versions of ceviche as there are fish in the sea.
Ceviche is any raw fish, cut into slices or cubes and marinated in lemon juice.
Additionally, chopped chilies (according to taste or tolerance) are added and the dish is served with a variety of veges; corn-on-the-cob, roast corn kernels, boiled sweet potato and sliced raw onions. Serve on a lettuce lined plate with parsley as a garnish.
From Tumbes in the north to Tacna in the south you can find ceviche served anywhere. Tourist spots like Cusco and Puno also get their fish fresh from Arequipa daily. So it is widespread through the country.
I might add that while I have said that ceviche is a traditional Peruvian dish, many types of ceviche are found throughout Latin America.
I have seen many articles and recipes posted on blogs (principally American) around the internet that mention the use of limes as well as lemons; even Wikipedia makes a reference to limes.
In close on 20 years traveling around and living in various parts of Peru I have NEVER seen nor heard of limes being used.
I find this quite erroneous. I can only assume this ignorance stems from the fact that Americans think any citrus fruit that is green is a lime. Here in South America, lemons are green, the yellow Mayer lemon with which Americans are mostly familiar is a rarity. I have found the same mistake is made when American blogs write about caipirinha (traditional drink from Brazil); limes are NOT used, green lemons are.
Some pictures of various ceviche dishes:
Some examples, as you can see there are many styles.
If you haven’t tried it, do so. The recipe is so easy, because there is no recipe.