This signature dish of Peruvian gastronomy can be prepared in different ways and with different ingredients, depending on where it is eaten. Although the origin of this dish is not entirely clear, since it is mainly claimed by Peru and Ecuador, it appears to be closely related to the Inca peoples who inhabited those regions. Another of the existing theories goes even further back in time and links it to the Mochica culture that inhabited the coastal zone of Peru in the 2nd to 7th centuries, which prepared it based on the juice of tumbo, a fruit from that region.
If the origin of this food product is controversial, the etymological aspect is equally controversial. Some associate it with “civichi,” a term in Quechua that means fresh or tender fish. However, other theories suggest that the word cebiche comes from the word cebo, which meant food or delicacy. Arabic culture also has its place in the etymological origin sentences, so that cebiche would have come from the Arabic word sibech, which means sour food. So, what do we call it, ceviche, sebiche, ceviche, or ceviche? The fact is that the Royal Spanish Academy claims that all four terms are valid, as it is called differently depending on the region.
This recipe usually consists of white fish marinated in a sour juice, such as lime or lemon juice, and accompanied by some typical local gastronomic ingredients, such as corn, sweet potatoes, onions or leche de tigre (tiger milk). However, there are many varieties, depending on the region. In coastal areas, it can be made with ingredients such as clams, black oysters or mackerel. Not far behind are the mountainous regions, where river fish such as trout or mait are used to make it. It is undoubtedly one of the star dishes of Peruvian gastronomy, and when cold, it is a real treat during the summer months.
But it’s not only in the Andes that you can find ceviche dish. In Mexico, for example, the spicy aspect plays a more prominent role thanks to ingredients such as chilies and the introduction of other foods such as avocados, tomatoes, shrimp or corn pancakes. There are also Ecuadorian and Chilean versions of ceviche made with traditional ingredients from those regions.
What all these recipes have in common is, on the one hand, the importance of citrus fruit in the preparation, which was once essential to preserve food, and on the other hand, the consensus that this dish is considered a delicacy and one of the star dishes of Latin American gastronomy, regardless of its origin.
In 2004, the National Cultural Institute declared ceviche a cultural heritage of the nation, and its National Day is celebrated every June 28. This date was established in 2008 in order to promote and disseminate Peruvian ceviche both nationally and internationally.
