Ceviche


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. 📖 Read more about ceviche

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