This traditional dish from Peruvian cuisine is made with pieces of fish or seafood — sometimes chicken — whose only cooking process involves marinating them in lemon juice, followed by seasoning with onion, garlic, and salt.
The base of a good ceviche
The main ingredient for its preparation may vary depending on the region of Peru where it’s 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 the fish or seafood undergo a slow 'cooking' process caused by the acids in lime juice. This dish is served with sweet potato or cassava, boiled corn, 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 that was located north of Peru, along the coast, between the 1st and 7th centuries.
The reasons for the disappearance of this culture are unclear to historians, but its remnants show they had a high level of technological advancement.
Some historians attribute their decline and subsequent disappearance to major climatic phenomena such as floods and heavy rains.
What is certain is that subsequent cultures adopted this method of preparing fish and seafood. The Incas, for their part, marinated the fish in chicha, a fermented maize-based drink.
The National Institute of Culture of Peru has declared Peruvian ceviche a Cultural Heritage of the Nation, as it represents one of the oldest traditions of this country. The decree specifies that it should be written as 'seviche' with 's' and 'v'.
Where it gets interesting is the origin of the name. Some believe it derives from a Quechua word, 'siwiche', meaning fresh fish or soft fish. Others favor the theory that 'ceviche' is a Spanish influence from the word 'escabeche', meaning 'to pickle'.
Regardless of decrees and historical theories about the name’s origin, Peruvian ceviche has transcended through the ages.
Today
Like any regional specialty that has stood the test of time, ceviche has different variations depending on where in Peru it’s prepared, reflecting the local ingredients of each area.
Generally, preparing Peruvian ceviche involves a common approach: combining all ingredients — chopped fish, lemon or bitter lime juice, chopped onion and garlic, a bit of chopped cilantro, and salt.
They are left to marinate until the fish or seafood achieves the desired 'cooked' texture. In Lima — the capital — it’s customary to serve ceviche immediately after preparation.
Peruvian ceviche is often served as a starter, but it also works as a main dish. Gourmet restaurants serve it in wide glasses, elevating the presentation, but street vendors might serve it in plastic cups.
The side dishes can vary widely; the most common include sweet potato, toasted maize, and corn.
Varieties of ceviche
There are many types of Peruvian ceviche. The most common is made with fish, such as silverside, mackerel, sole, grouper, or trout.
Black shellfish are also widely used in ceviche, often seasoned with traditional ingredients and the typical Peruvian chili pepper, rocoto.
Along the coast of Peru, you can enjoy a delicious octopus ceviche. The octopus should be tender; if not, it can be briefly boiled to soften it.
For those less fond of seafood, some restaurants offer chicken ceviche. However, it’s likely to draw curious looks, as it’s not the traditional style.
For lovers of ancient cultures, a visit to Machu Picchu or Nazca provides the perfect opportunity to sit at a table and enjoy a delicious Peruvian ceviche. The table is set.
