When I was a kid I hated everything about fish. Their sliminess, their smell and their beady eyes. If this young me had a crystal ball he would doubtless have gagged at what he saw in his future. Adult me eating not just fish, but raw fish. This conversion didn’t happen overnight. Nor did it happen in the capital of uncooked sea stuff, Japan. It happened in Peru.

After having to eat guinea pig at every wedding, birthday and christening I attended, the chance to feast on raw fish was a welcome relief.

It might come as a surprise to discover that raw fish is on the menu in South America. Ceviche can be traced back to the Incas who used dried, salted fish in an aguaymanto, an Andean fruit, base.

With the Spanish conquest, this rather bland combo was spiced up with fresh coriander, salt and celery. And it’s not just Peru where you’ll get this option. Pretty much every Latin American country offers a variation of ceviche, but Peru is where I got loved up. And here’s why.

1. It’s the best national dish

It’s the best national dish Peru has. I adore Peru and Peruvians, but you’ll never see me volunteering to go to a Peruvian restaurant. Why? Because the majority of their national dishes bring me out in a cold sweat. If you think I’m exaggerating, try tamales (boiled corn dumplings filled with lardy meat and wrapped in a banana leaf) mazamorra morada (purple maize starch jelly) or chicha de jora (fermented corn juice).

2. It’s not guinea pig

After having to eat guinea pig at every wedding, birthday and christening I attended, the chance to feast on raw fish was a much welcome relief.

3. It tastes wonderful

It doesn’t taste or feel like raw fish. It’s wonderfully spicy and limey and succulent. When you eat, it melts in your mouth leaving a delicious aftertaste.

4. It’s good for you

It’s very healthy. Besides being naturally tender and low in connective tissue, it’s also low in fat and high in omega 3 fatty acids, which are known to reduce levels of “bad” LDH cholesterol.

5. It’s served everywhere

There are literally thousands of places to eat it. This year Peruvians are not only voting for their new president, but for the three best cevicherías too. So far over 500 places have been nominated, 70% of these in Lima. If you have a favourite, you have until April 15 to vote at cebicheperu.pe.

Clearly you don’t need to go to Peru to fall in love with raw fish. But if you do, I suggest you try the place where I lost my cerviche virginity. Pescados Capitales in Lima’s fancy Miraflores is in a wonderful location and has a fine menu to choose from.

And if ceviche doesn’t rock your boat? Well, you can always head elsewhere for deep fried guinea pig.