To its detractors, it's just raw fish.
For those who love it, an unparalleled flavor experience. Ceviche is a dish of fish or shellfish — or a mix of both — marinated in citrus juice, garlic, onion, and usually cilantro.
Such is the importance of this dish for Peruvians, that they have declared it a Cultural Heritage of the Nation.
The origin of ceviche
The true origin of its name is not completely clear, but there are various legends. Some attribute it to a diminutive of the word "cebo," used during the viceroyalty era to refer to small or insignificant foods. Others suggest it comes from an Arabic word — iskebeach — which means something like "cooking in vinegar."
On the other hand, some suspect it is related to the Quechua term "siwichi," which translates as "fresh fish" or "tender fish." One of the weaker hypotheses attributes the name to an expression used by English sailors arriving at the port of Lima, who shouted "somabitch!" upon tasting the spicy flavor of ceviche.
What happened in Peru
Setting aside the probable origin of its name, ceviche is estimated to come from the northern coast of Peru, from the Moche culture.
It persisted over time and was also consumed by the Incas until it transcended to European culture when the Spanish conquerors arrived.
Initially, bitter orange was used to prepare it, later replaced by lemon or sour lime.
Today in Lima, you can see it prepared by men and women selling it on the streets with their carts, and in the classic restaurants dedicated especially to this dish, called "cevicherías."
