This traditional dish from Peru's cuisine is made with chopped fish or seafood – sometimes chicken – whose only cooking process involves marinating with lime juice, then seasoned with onion, peppers, and salt.
The foundation of good ceviche
The key ingredient for its preparation can vary depending on the region of Peru where it is made. The most common is ceviche made with silverside fish.
Some define this dish as made with raw fish, but in reality, this is not the case, as whether fish or seafood, they undergo a slow cooking process caused by the acidity of lime juice. It is served accompanied by sweet potato or cassava, corn on the cob, or fried plantains.
The Peruvian origin
Records indicate that a dish made with raw fish marinated in fruit juices was prepared by women of the Mochica culture, a civilization located north of Peru, along the coast, between the 1st and 7th centuries.
The causes of this culture’s disappearance are not clearly documented, but their legacy shows they possessed a high level of technological advancement.
Some historians attribute their decline and eventual disappearance to significant climatic events such as floods and heavy rains.
What is certain is that the cultures that followed adopted this method of preparing fish and seafood. The Incas, for example, marinated their fish in chicha, a fermented maize beverage.
The National Institute of Culture of Peru has declared Peruvian ceviche a Cultural Heritage of the Nation, as it is representative of the country’s oldest traditions. The decree specifies that it should be written as "seviche" with an "s" and "v".
Among the uncertainties that remain for scholars is the origin of the name of this exquisite dish. Some believe it derives from a Quechua word, "siwiche," meaning fresh fish or soft fish. Others prefer the theory that the name "ceviche" is an Arabism from the word "escabeche," meaning "to pickle".
Regardless of official decrees and historiographical analyses about the origin of the name, Peruvian ceviche has transcended through the centuries.
Nowadays
Like any iconic dish from a region that has withstood the test of time, ceviche has various regional varieties depending on where in Peru it is prepared. These differences are tied to the characteristics of local ingredients.
Generally, when preparing Peruvian ceviche, there's a common practice of mixing all ingredients: chopped fish, lime or bitter lemon juice, chopped onions, chili peppers, a bit of chopped cilantro, and salt.
These are left to marinate to achieve the right "doneness" of the fish or seafood pieces. In Lima – Peru's capital – the custom is to serve ceviche immediately after preparation.
Peruvian ceviche is often an appetizer but can also be served as a main dish. High-end restaurants serve it in wide glasses, giving the dish a special appeal, but you can also find it served in plastic cups on the street.
The side dishes that can accompany ceviche are quite varied. The most common are sweet potato, toasted corn, and corn on the cob.
Varieties of ceviche
There are many varieties of Peruvian ceviche. The most common is made with fish, with options like tilapia, mackerel, sole, grouper, or trout.
Black-shell clams are also widely used in Peruvian ceviche. It is seasoned with traditional ingredients, and often includes the typical Peruvian chili pepper, rocoto, which is made from a hot pepper.
Along the coast of Peru, you can enjoy a delicious octopus ceviche. It should be tender; otherwise, it’s advisable to boil it briefly to soften the meat.
For those less inclined toward seafood, some restaurants offer chicken ceviche. However, requesting it might elicit surprised looks, as it means missing out on the authentic traditional Peruvian ceviche.
For lovers of ancient cultures, visiting Machu Picchu or Nazca provides the perfect excuse to sit down and enjoy a delicious plate of Peruvian ceviche. The table is set.
