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Ceviche

Cebiche

Specialised

Raw fish cut and dressed with lime, ajรญ, salt and onion, served with sweet potato, choclo and cancha โ€” and, in its modern form, eaten within minutes rather than marinated for hours. Declared Peruvian Cultural Heritage of the Nation and given its own national day. โš  THE ORIGIN IS LAYERED AND CONTESTED: pre-Columbian coastal peoples ate fish cured with fermented chicha or with tumbo; the LIME came with the Spanish, and Spanish Moorish practice contributed the onion and citrus; the modern short-cure style is usually credited to 20th-century Lima and to Japanese-Peruvian chefs. Ecuador, Chile, Mexico and others have their own ceviches and their own claims. No single origin is asserted.

Atlas โ€” where and when

Communities and languages

Languages: Spanish

What is recorded

  • Ceviche has a layered and contested history: pre-Columbian coastal curing of fish with fermented chicha or tumbo; the introduction of citrus and onion after Spanish contact; and a short-cure modern form generally dated to twentieth-century Lima and associated with Japanese-Peruvian cooks. Ecuador, Chile, Mexico and other countries have distinct ceviches and their own claims. No single origin is asserted. disputed

Related foodways

This foodway relates to

  • related to Chilean Cuisine disputed

    Ceviche exists in Chile, Ecuador, Mexico and elsewhere with its own forms and claims; no single origin is asserted.

Recorded as relating to this foodway

Recipes

No recipes are filed under this cuisine yet.