Latin America is filled with a variety of culinary delights. There is something for everyone, from alcapurrias in Puerto Rico to chilaquiles in Mexico. While each country has dishes that are intrinsically part of its national identity, others cause passionate debates. Ceviche is one of those.

While most people think of Mexico or Peru when they think of ceviche, plenty of other países have delicious versions of the dish. It would be unfair to claim that one is the best, as each country showcases its culinary ingenuity through the ingredients. 

Below, we’ve included nine countries cooking up an unforgettable take on this delightful dish.

Mexico

Like most Mexican dishes, their ceviche is as vibrant and colorful. According to Tasting Table, jalapeños, tomatoes, and cilantro are among the list of ingredients.

We are Cocina further explains that different ingredients might be present depending on where you are in Mexico. 

If you’re in Sinaloa or Tijuana, you might find cucumbers, finely chopped shrimp, or fish. The publication added that there might be carrots and ground fish used in Jalisco. One thing they all have in common? Hot sauce and a side of tortillas.

Guatemala

Food Service News cites Guatemalans believe that ceviche is the best cure for a hangover. Some of the most common ingredients in their ceviche include tomatoes, onion, mint, cilantro, and chilies.

Classic Journeys notes that Worcestershire sauce is the “secret” to Guatemalan ceviche. They also recommend enjoying it with Gallo, a Guatemalan beer.

Belize

While in most places, you’ll find the choice of protein to be a type of fish or shrimp, Classic Journeys states that Belize loves to use conch in their ceviche. Why conch? Reportedly, it’s the country’s favorite seafood.

Costa Rica

So, how does the Pura Vida crown jewel make its ceviche? According to Taste Vacations, Costa Ricans love to add bell peppers, onions, vinegar, and lime juice. For the protein, they typically use sea bass. 

It can also be made with mahi mahi and hot peppers. Like in Mexico, tortillas or chips are also served on the side.

Panama

Like its other ceviche hermanitos, Panama’s ceviche basically uses the same kind of proteins like fish, shrimp, or octopus. Overseas Adventure Travel adds that other ingredients include hot peppers (or ajis), olives, or celery. 

Corvina is the most commonly used fish, and this ceviche is made with lemon juice instead of lime juice.

Colombia

Colombia’s take on ceviche can be undoubtedly best described as el primito un poquito loco that we all have in our families, as the ingredients go in a very distinct direction. 

According to Serious Eats, the go-to protein is already cooked shrimp tossed in a mixture of mayonnaise, ketchup, onion, parsley, lime juice, and some hot sauce.

Ecuador

Ecuadorians like their ceviche on the sweeter side, per We Are Cocina. Because of this, you’ll find some versions of their ceviche will be made using ketchup or orange juice. 

A James Beard Foundation recipe includes red onions, shrimp, tomato, and cilantro.

Peru

The Andean country considers ceviche its national dish, which is why they are so territorial about it. In an interview with Here Magazine, chef Jury Ramirez cites that Peruvians have been eating ceviche for about “2,000 years.”

Also, the Japanese migration to Peru, which introduced the culinary scene to Nikkei influences, adds to the complexity of Peruvian ceviche. Some ingredients are aji peppers, leche de tigre, sweet potatoes, and choclo, alongside their choice of protein.

Chile

Much like Colombia, Chile has emphatically charted its own path regarding its ceviche. We Are Cocina cites that chilenos use a combination of lime, grapefruit, garlic, and mint.