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What is ceviche? -

Ceviche is a South American dish of marinated raw fish or seafood. Specifically, it's a Peruvian delicacy of cubed raw fish, quickly cured in lime juice. 

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Origins of ceviche -

Ceviche is probably pre-Inca in origin, the first recipes for the dish very likely appearing in or near Huanchaco, a town on the northern Pacific coast of modern-day Peru. The Moche, an Andean civilization that flourished from the 1st to the 8th century CE, are known to have eaten raw fish cured in ground hot chili pepper. Seaweed was also used. Pictured are caballitos, or "little horses"—an ancient Peruvian type of boat made of totora reed and still used by fishermen on the north coast of Peru. The watercraft are depicted on Mochica pottery.

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Other marinades -

Besides ground hot chili, the Moche would also have used fermented juice from the local banana passionfruit. Later, during the Inca Empire, fish was marinated with chicha, an Andean fermented beverage. 

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Citrus fruits -

The Moche people would not have used citrus fruit to marinade their raw fish. Citrus fruits—specifically bitter orange—and onions didn't didn’t appear until after Columbus arrived in 1492, followed shortly by lemons and limes, brought from Asia by Spanish and Portuguese merchants. 

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The Conquistadors -

The dish that eventually evolved into what nowadays is considered ceviche originated during colonial times, in the province of El Oro near the Peru-Ecuador border. Andalusian women of Moorish background who accompanied the Conquistadors prepared raw fish cured with lemon or lime juices.  

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Ceviche from Ecuador? -

Ecuador has also claimed ceviche as a national dish after border disputes with Peru in 1828, 1941, and even as late as 1995 demarcated the region in which ceviche was supposed to have originated.  

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Ceviche today -

Today's best-known ceviches are served dressed in a base of lime juice, salt, chili, and onion. 

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How does the citrus work? -

Citric acid causes the proteins in the seafood to become denatured, lending the fish an appearance of being cooked. The seafood becomes firmer and opaque as the lime mingles with the other ingredients to create a fiery liquor known as leche de tigre ('tiger's milk'). 

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Preparation and variants -

In modern-day Huanchaco, the place where it all began, residents use locally grown Peruvian limes, which are smaller and sharper in taste, to marinate the fish. And, in keeping with tradition, cochayuyo (a type of kelp) is added to the mix. 

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Classic Peruvian ceviche -

Corvina or cebo (sea bass) was the fish traditionally used in classic Peruvian ceviche. Pictured is Peruvian gourmet ceviche composed of sea bass fillet with onion rings and coriander in lime.  

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Regional variations -

Regional variations of Peruvian ceviche include that which is made using skin-on, bone-in mackerel, where you suck the fish from the bones. It's a popular choice in northern Peru. 

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Sole ceviche -

Lenguado (sole) is a fish often used in Lima, Peru's capital. Pictured is a contemporary-plated sole ceviche with mango, chili pepper, and sweet potato chips. Interestingly, ceviche only became popular in Lima about 60 years ago, after the emigration to Peru of Japanese nationals in the late 19th century. 

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Ceviche with sweet potato -

Ceviche served with slices of cold sweet potato is a nationwide staple in Peru. This is the common way of presenting ceviche. The dish can also be served with a side of corn-on-the-cob. 

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Ceviche from Ecuador -

Ecuador has always maintained that ceviche originated within its boundaries. Ecuador, like Peru, was heavily influenced by the Incas so it is perhaps no surprise that the country claims ceviche as its own. A typical Ecuadorian version is shrimp ceviche, sometimes made with tomato sauce for a tangy taste and occasionally topped with a homemade peanut butter.  

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Chile ceviche -

Halibut is a base ingredient in ceviche from Chile. The Patagonian toothfish is also used. Marinated in lime and grapefruit juices, this version is usually topped with minced garlic and finely chopped onion and red chili peppers. Garnish includes fresh mint and cilantro. 

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Black conch ceviche -

In time, ceviche migrated north to Central America. In fact you can find it all along the Pacific coast. A popular recipe in Central American countries, including El Salvador and Nicaragua, is ceviche de concha negra, or black conch ceviche. As its name suggests, this dish is prepared using black clams. 

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Mexican ceviche -

In Mexico ceviche is often served as a tortilla filling. You can also find it plated up in cocktail cups with tostadas, or as a tostada topping. 

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Mexican gourmet ceviche -

In high-end Mexican restaurants, look for a dish called chile de agua (water chili pepper). This is ceviche with mango, passionfruit, brown sugar, and cinnamon sauce.  

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Ceviche, cocktail style -

Many ceviche recipes call for the dish to be served in a cocktail glass. This is common in countries like Nicaragua, Costa Rica, and Panama where ceviche is served as a typical appetizer. 

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Ceviche, Honduras style -

In Honduras ceviche is often made with coconut milk, to lend the dish a deliciously smooth and woody flavor. 

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Ceviche in Puerto Rico -

Similarly, in Puerto Rico don't be surprised to find your fresh sea bass swimming in a light and silky coconut sauce.  

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Ceviche in the Caribbean -

The mahi-mahi, or common dolphin fish, is the principal ingredient in ceviche from the Caribbean. It's commonly prepared using lime juice, salt, onion, green pepper, and habanero. Squid and tuna are also popular base ingredients.  

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The US gets a taste for ceviche -

Surprisingly perhaps, the United States was late to embrace this South American seafood dish. Ceviche first started appearing on Florida menus in the late 1980s. 

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South Florida -

In south Florida, the delicacy is likely to be plated up as conch ceviche—a salad of marinated diced fresh clam in lime with chopped onions and bell pepper.

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Ceviche restaurants in America -

Across the United States there are numerous restaurants celebrated for their ceviche offer, among them Eventide Fenway in Boston where they prepare a delicious striped bass ceviche (pictured).   

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Further afield -

Today, ceviche can be found much further afield than Latin America. In Europe the dish is a hit in places like Spain and Portugal, and along the Mediterranean coast. Pictured is a dish garnished with red berries and lemon. 

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Menu favorites -

Pictured are two menu favorites— salmon ceviche with cucumber, marinated onion, sesame seeds and green sauce, and tuna ceviche with cherry and wakame seaweed.

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A world of flavors -

Indeed, this unique culinary invention is steadily making a name for itself, plate by plate, in the wider world. Noted restaurants serving ceviche include Pastuso in Melbourne, Australia, Clamato in Paris, France, and Rykaart's in the Western Cape province of South Africa, where they do a delectable raw Cape linefish ceviche with ginger dressing, fennel, and jalapeño mayonnaise (pictured). 

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Señor Ceviche, London, England -

If you're in London and seeking out ceviche, head for Señor Ceviche, a Peruvian restaurant located in the heart of London's Soho district.  

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A Cevicheria, Lisbon, Portugal -

Brazil-born Portuguese chef Kiko Martins operates A Cevicheria, a hugely popular ceviche bar set in Lisbon's funky Príncipe Real neighborhood. 

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Maido, Lima, Peru -

And the best ceviche restaurant in the world? Well that's probably Maido in Lima, Peru. Run by chef-owner Mitsuharu Tsumura, Maido is ranked number one in Latin America and 10th in the world, according to The World's 50 Best Restaurants list, and always has ceviche on the menu.

Sources (Britannica) (National Geographic) (What's Cooking America) (eHow)

See also: The fascinating history of the Portuguese era of exploration

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