Ceviche de lulas

Ceviche de calamares is a variation of the classic ceviche dish specifically made with squid. Ceviche, in its most basic form, consists of raw fish or seafood that's "cooked" using citrus juices, typically lime or lemon. The acid from the citrus denatures the protein in the seafood, giving it a cooked texture and appearance. In this case, fresh squid (calamares) is cleaned, sliced into rings or pieces, and then marinated in lime juice, until it becomes opaque due to the acid from the citrus. Red onions, garlic, coriander, and sometimes tomatoes are mixed in. The dish is usually spiced up with minced chili peppers, such as aji amarillo or rocoto, depending on the region and personal preferences. Salt and occasionally are added for seasoning, and everything is doused in olive oil. Ceviche de calamares is traditionally served cold, and can be garnished with slices of boiled sweet potato, large-kernel Andean corn (choclo), or served on a bed of lettuce. Some regions might also include roasted corn (cancha) on the side for crunch.