Ceviche
Ceviche, also cebiche, seviche, or
sebiche also cebiche, seviche, or
sebiche is a South American seafood dish that originated in
Peru, typically made from fresh raw fish cured in fresh citrus juices,
most commonly lemon or lime, but historically made with the juice of
bitter orange. It is also spiced with ají, chili peppers or other
seasonings and chopped onions, salt, and coriander are also added. The
name originates from the Quechuan word siwichi, which means fresh or
tender fish.
Various explanations of ceviche's origin exist, with Peruvian
nationalism favoring a Pre-Hispanic origin. The dish is popular in the
Pacific coastal regions of western Latin America. The origin of ceviche
is Peru, where it is considered a national dish. The technique of
macerating raw fish and meat in vinegar, citrus, and spices (escabeche)
was brought to the Americas from Spain and is linked to the Muslim
heritage in Spanish cuisine. However, archeological records suggest that
something resembling ceviche may have been in Peru as early as two
thousand years ago. The dominant position Lima held through four
centuries as the capital of the Viceroyalty of Peru allowed for popular
dishes such as ceviche to be brought to other Spanish colonies in the
region, and in time they became a part of local cuisine by incorporating
regional flavors and styles.
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