Ceviche’s roots trace back over 2,000 years to the Moche civilization in present-day northern Peru. Early iterations involved raw fish marinated in the fermented juice of local fruits. When the Spanish arrived in the 16th century, they brought citrus fruits like limes and lemons, which transformed ceviche into the version we know today. Over time, each coastal country—Peru, Ecuador, Mexico, and others—developed its own regional spin.
Peru often claims the crown as the home of ceviche, where it’s considered a national dish. Traditional Peruvian ceviche features fresh white fish, lime juice, red onion, chili peppers, and cilantro, often served with sweet potato and corn. However, shrimp ceviche has grown popular across Central America and the U.S., especially in warm-weather months. It’s a dish you’ll find on the menu of most Mexican restaurants, including ours at El Tapatio.