Ceviche

Ceviche is a tasty cold dish made from raw fish or shellfish that is soaked in citrus juice and seasonings. It is enjoyed in many Latin American countries along the Pacific Ocean, such as Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Puerto Rico, Nicaragua, Panama, and Peru. In Peru, ceviche is considered the national dish and has been recognized by UNESCO as an important part of Peruvian culture.

Unlike raw fish dishes like sashimi, the citrus in ceviche changes the fish so it looks cooked, even though no heat is used. Today, lemon or lime juice is commonly used, but long ago people used juices from local fruits. The dish often includes chili peppers, onions, cilantro, and sometimes tomatoes, avocados, or other ingredients depending on the region.

Ceviche is usually served as a starter, but when it is a main dish, it is often paired with starchy foods like sweet potato, lettuce, maize, avocado, or fried plantains to balance the sour taste.

Etymology

The word ceviche was first seen in writing in 1820 in a song called "La Chicha," which was the first national anthem of Peru.

The name ceviche might come from an old Spanish word called escabeche, which started from a language called Mozarabic. This word came from Andalusian Arabic and then from Classical Arabic. It means meat cooked in vinegar. Over time, it changed from an old Persian word that means vinegar and soup.

Another idea is that the name comes from a Quechua word siwichi, which means fresh fish.

The dish can be spelled in different ways like cebiche, seviche, or sebiche, but the most common spelling is ceviche with a v, especially in Peru. There are also other local names such as cerbiche and serviche.

History

Before Europeans arrived, ancient people along the Pacific coast of South America made a dish similar to ceviche. They used local acids and preservatives instead of limes, which came later. Some believe the Caral civilization in Peru, living between 3500 BC to 1800 BC, ate raw Peruvian anchovy with chili and salt. Others think the Moche people, who lived in northern Peru about 2,000 years ago, used fermented banana passionfruit juice. During the Inca Empire, fish was mixed with chicha, a fermented corn beer, and ají (chili peppers).

The ceviche we know today developed during Spanish colonial times in the 16th century. Limes, onions, and vinegar were introduced, mixing New World ingredients with Old World cooking methods. This created the modern ceviche, which became popular along the Pacific coast of South America and later spread worldwide.

Preparation and variants

Ceviche is made by mixing raw fish or shellfish with citrus juices, like lemon or lime. The acid in the citrus changes the fish’s texture, making it look cooked without using heat. It’s important to prepare ceviche fresh to keep it safe to eat.

Different countries add their own special touches. In Peru, it’s served with sweet potatoes, corn, or seaweed. In Ecuador, it might come with plantains or toasted corn. Mexico often serves it with corn chips or as a topping for tacos. Each place has its own favorite ways to enjoy this tasty dish.

Health risks

Eating raw seafood, like in ceviche, can sometimes make people sick because of tiny germs and other things hidden in the food. Some of these germs can make people very ill, especially if the seafood isn’t prepared safely.

Doctors and health experts advise women who are expecting babies to avoid ceviche unless it is made very carefully, to keep both them and their babies safe.

UNESCO Intangible Cultural Heritage of Humanity

In December 2023, a special group from UNESCO met in Botswana and decided that the way people in Peru prepare and enjoy ceviche should be protected as important cultural heritage. They said that making ceviche involves special skills and traditions, from catching the fish to growing the ingredients and cooking the dish. Because recipes differ in each area, ceviche also helps show the unique culture of each place in Peru.

UNESCO praised how ceviche is a big part of Peru’s identity. They noted the importance of local fishers and traditional cooks, especially women, who prepare ceviche in special restaurants. They also pointed out that the knowledge of how to make ceviche is shared and passed down within families across Peru.