National Ceviche Day is observed in Peru every June 28, celebrating one of the country's most famous dishes, ceviche. This dish, which consists of chopped fresh raw fish marinated in lime or lemon juice and seasoned with onions, ají pepper, and coriander, is believed to have originated in Peru, although variations exist throughout Latin America. The Ministry of Production of Peru established this holiday to highlight the cultural significance of ceviche, which was officially recognized as part of the nation's cultural heritage in 2004. Traditional Peruvian ceviche typically features saltwater fish like corvina or sea bass and is served fresh, often accompanied by corn and sweet potatoes. The dish has evolved over time, with modern variations marinated for shorter periods and served immediately. Ceviche's popularity has led to distinct regional adaptations, such as Ecuadoran ceviche, which may include shrimp and tomato sauce, and Mexican ceviche, often served in cocktail cups or as tacos.