Although today the exact origins of ceviche are not precisely known, various historical facts provide a clearer picture of its roots.
A bit of history
Among these facts, it is noted that approximately 2000 years ago, the Mochica culture had as their main dish a fish marinated with the juice of a local fruit, the tumbo; but a few years later, with the arrival of the Spaniards to the territory now known as Peru, the other two ingredients of the traditional version were added: onion and lime.
Since it was first prepared under the name “ceviche,” there have been no changes to its ingredients, which is interesting because normally some ingredients are added or removed over the years and as the dish spread across the country.
Thus, the description remains that of fresh fish chopped into julienne, marinated slowly with lime juice, just enough salt, garlic, and optionally cilantro.
Recommendations for good preparation
The first thing to keep in mind when preparing this delicacy is the fish, ensuring it is fresh so as not to spoil the flavor during cooking.
The same goes for onions, which should also be fresh, so that their slices convey the classic savory flavor.
And finally, although not everyone likes to add lime, it gives a special touch. Even just a couple of drops can work wonders.
