The origin of ceviche is disputed between Ecuador and Peru. Both countries have a wide variety of seafood including shellfish and fish. Each Latin American country prepares ceviche differently with unique garnishes.
Ceviche is normally made from fresh raw fish cured in citrus juices, such as lime or lemon. It also has spices, such as chili peppers or ají. Peruvians serve ceviche with slices of corn on the cob or sweet potatoes. Ecuadorians serve ceviche with nuts, popcorn or corn nuts.
Usually, guests take the ceviche with toothpicks from a large crystal bowl. Mexicans serve ceviche on toasted tortillas with slices of raw onions.