In Peru, ceviche is composed of chunks of raw fish, with lime or lemon juice though sometimes bitter orange (naranja agria), sliced onion, minced Peruvian ají limo, or the popular Andean chilli rocoto are included. The mixture is marinated and served at room temperature, often with cancha (toasted kernels of maize), usually referred to as canchita, chunks of corn-on-the-cob, slices of cooked sweet potato and/or white potato, and yuyo (seaweed).
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