<P> In Chile, ceviche is often made with fillets of halibut or Patagonian toothfish, and marinated in lime and grapefruit juices, as well as finely minced garlic and red chili peppers and often fresh mint and cilantro are added . </P> <P> In Ecuador, the shrimp ceviche is sometimes made with tomato sauce for a tangy taste . The Manabí style, made with lime juice, salt and the juice provided by the cooked shrimp itself is very popular . Occasionally, ceviche is made with various types of local shellfish, such as black clam (cooked or raw), oysters (cooked or raw), spondylus (raw), barnacles (cooked percebes), among others mostly cooked . It is served in a bowl with toasted corn kernels as a side dish (fried green plantain chunks called "patacones", thinly sliced plantain chips called chifle, and popcorn are also typical ceviche side dishes). In some regions, ceviche is served with rice on the side . Well cooked Sea bass (corvina), octopus, and crab ceviches are also common in Ecuador . In all ceviches, lime juice and salt are ubiquitous ingredients . </P> <P> In Peru, ceviche has been declared to be part of Peru's "national heritage" and has even had a holiday declared in its honor . The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili peppers, salt and pepper . Corvina or cebo (sea bass) was the fish traditionally used . The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn - on - the - cob, and slices of cooked sweet potato . Regional or contemporary variations include garlic, fish bone broth, minced Peruvian ají limo, or the Andean chili rocoto, toasted corn or cancha and yuyo (seaweed). A specialty of Trujillo is ceviche prepared from shark (tollo or tojo). Lenguado (sole) is often used in Lima . The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly . It was developed in the 1970s by Peruvian - Japanese chefs including Dario Matsufuji and Humberto Sato . Many Peruvian cevicherías serve a small glass of the marinade (as an appetizer) along with the fish, which is called leche de tigre or leche de pantera . </P> <P> In Mexico and some parts Central America, it is served either in cocktail cups with tostadas, salted crackers, or as a tostada topping and taco filling . In Mexico, when served in a cup with tomato sauce, it is called a ceviche cocktail . Although this cocktail is made from the "dry" ceviche recipe, this presentation is rather unusual outside of some specific areas, and in most areas of Mexico the ceviche cocktail is very popular . Shrimp, octopus, squid, tuna, and mackerel are also popular bases for Mexican ceviche, apart from fish . The marinade ingredients include salt, lime, onion, chili peppers, avocado, and coriander leaves (known as cilantro in the Americas). Cut olives and a bit of tomatoes are often added to the preparation (ketchup is not used because it adds sugar and is not fresh). </P>

What kind of fish is used in peruvian ceviche
find me the text answering this question