The name given to marinated raw fish, which is very popular in South America and the South Pacific. The fish fillets are cut into pieces, then ‘cooked’, or marinated in lemon or lime juice until the flesh becomes opaque. From here on the treatment varies from one place to another; the excess lemon or lime is squeezed from the fish and the fish is dressed in a sauce like vinaigrette dressing or coconut milk, and may be mixed with salad vegetables, onion rings, tomato cubes or wedges, chopped chilli, green or red peppers. In Mexico avocado is added, while in the Pacific Islands coconut milk is used. While raw fish fillets are mostly used, raw scallops or fresh raw prawns may be treated in the same way.