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