Ceviche, also cebiche, seviche, or sebiche, is a seafood dish that originated in Peru, typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají, chili peppers or other seasonings including chopped onions, salt, and coriander. Because the dish is not cooked with heat, it must be prepared and consumed fresh to minimize the risk of food poisoning. Ceviche is usually accompanied by side dishes that complement its flavours, such as sweet potato, lettuce, corn, avocado, or cooking banana. The dish is popular in the Pacific coastal regions of Latin America. Though the origin of ceviche is hotly debated, in Peru it is considered a national dish. Ceviche is now a popular international dish prepared in a variety of ways throughout the Americas, reaching the United States in the 1980s. The greatest variety of ceviches are found in Ecuador, Colombia, Chile, and Peru, but other distinctly unique styles can also be found in coastal Honduras, El Salvador, Belize, Guatemala, the United States, Mexico, Panama, and several other nations.