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Ceviche, cebiche, sebiche, or seviche () is a cold dish consisting of fish or shellfish marinated in citrus and . Different versions of ceviche are part of the culinary cultures of various countries along the Pacific Ocean where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Puerto Rico, Nicaragua, Panama, and Peru. Ceviche is considered the national dish of Peru and is recognized by UNESCO as an expression of Peruvian cuisine and an Intangible Cultural Heritage of Humanity.
The fish or shellfish in ceviche is not served raw like sashimi; the citric acid from the citrus marinade causes the proteins in the seafood to become denatured, resulting in the dish appearing to be "cooked" without the application of heat. The fish is typically cured in lemon or sour lime juice, although sour orange was historically used. The dressing also includes some local variety of chili pepper or Chili powder, replaced by Mustard seed in some parts of Central America. The marinade usually also includes sliced or chopped and chopped Coriander, though in some regions such as Mexico, , , and tomato sauce may be included.
Ceviche is often eaten as an appetizer; if eaten as a main dish, it is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, maize, avocado, or , among various other accompaniments.Rodriguez, The Great Ceviche Book, pp. 5–10
According to the Royal Spanish Academy, the word might have the same etymology as the Spanish term escabeche, which derives from Mozarabic izkebêch, in turn descending from Andalusian Arabic assukkabáǧ, which also derives from Classical Arabic sakbāj (سكباج, meaning meat cooked in vinegar).Hans Wehr, Arabic–English Dictionary. Otto Harrassowitz KG: 1994. Page 486 It is ultimately from the unattested Middle Persian *sikbāg, from sik ("vinegar")"sik" in David Neil MacKenzie (1986), A Concise Pahlavi Dictionary, London: Oxford University Press, and *bāg ("soup"), which also yielded the Persian language word sekbā (سکبا, a soup made with meat and vinegar).سکبا in Dehkhoda Dictionary Another hypothesis is that it derives from the Quechua word siwichi, meaning fresh fish.
The name of the dish is spelled variously as cebiche, ceviche, seviche, or sebiche, but the most common spelling is ceviche with v, such as in Peru, which is an alternative spelling accepted by the Royal Spanish Academy. There are also other local variants of the name, including cerbiche and serviche.Harrison, Beyond Gumbo, p. 85
The dish is popular in the Pacific Ocean coastal regions of western South America., p. 171 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 indigenous to western South America as early as 2,000 years ago.
Nevertheless, some historians believe that ceviche originated during colonial times in present-day Peru and Ecuador.Rodriguez, The Great Ceviche Book, p. 3Peschiera, Cocina Peruana, p. 35 They propose that a predecessor to the dish was brought to the area by women of Moors background who accompanied the Conquistadors and that this dish eventually evolved into what is now considered ceviche. The Peruvian chef Gastón Acurio further explains that the dominant position that Lima held throughout four centuries as the capital of the Viceroyalty of Peru, which at one point included most of western South America, allowed for popular dishes such as ceviche to be brought to other administrative provinces in the region, and in time becoming local cuisine incorporating regional flavors and styles.Revolución de los gustos en el Perú pp. 80–81
National Geographic"
target="_blank" rel="nofollow"> Ceviche: the surprising history behind Peru's raw fish dish" and TasteAtlas recognize the origin of ceviche in Peru. The Peruvian origin of the dish is supported by chefs including the Chilean Christopher Carpentier and the Spaniard Ferran Adrià, who in an interview stated, "Cebiche was born in Peru, and so the authentic and genuine cebiche is Peruvian."
The first recipe for this dish was published by Manual Atanasio Fuentes in "The Guide of Lima."
Its origin is also attributed to places ranging from Central America to Polynesia. (2025). 9780471411024, J. Wiley. ISBN 9780471411024 In Ecuador, it may have had its origins in coastal civilizations, as Ecuador shares cultural heritages (such as the Inca Empire) and a wide variety of fish and shellfish with Peru. The Ecuadorian position traces the origin of ceviche to the harvest of the Spondylus shell in the years 3500 BC to 1500 BC in the Valdivia culture, whose diet used marine products that were later used in ceviche. The Spanish, who brought citrus fruits such as the lime from Europe, may have originated the dish in Spain with roots in Moors cuisine. Peruvian historian Juan José Vega supports the theory put forward by Fernando Rueda García, historian of Málaga and a member of the Andalusian Ethnology Commission, who suggests that it was Moorish slaves who created ceviche by mixing local and foreign ingredients that were arriving on the Iberian Peninsula.
Accompaniments to ceviche vary greatly by region: in Ecuador, ceviche is served with , popcorn, or tostones; in Colombia, Panama, and Guatemala, it is served with , though in the north cookies or toast are used as a garnish; in Mexico, it is served with corn tostadas or crackers; in Panama, the spicy chombo chili pepper is sometimes added to taste; and in Peru, it is served with boiled root vegetables (such as , cassava, or rarely ), grains or seeds such as boiled or roasted Maize, , fried plantains, seaweed, or lettuce; sometimes it can also be accompanied by chilcano (broth made from fish heads).
Most Latin American countries have given ceviche its own touch of individuality by adding their own particular garnishes.
According to an Inter-American Development Bank (IDB) study of innovation in Peruvian cuisine and its connection with Peruvian cultural diversity (2022),Julio Elías, Alvaro Garcia, Ian Mount y Maia Schiling , 2022. "Analysis of Innovation in Peru's Gastronomic Industry" Inter-American Development Bank. the great variety of ceviches offered by Peruvian marine cuisine is an example of the gastronomic impact of cultural diversity throughout its territory, in which fishers, farmers, and chefs come together. In his 2015 book Ceviche Power,Acurio, Gaston. 2015. Ceviche Power. Planeta. Gaston Acurio documents the different nuances through a tour of the ceviche route through Tumbes, Piura, Lambayeque, La Libertad, Ancash, the Lima coast, Lima, Ica, Arequipa, Moquegua and Tacna. This great diversity has motivated chefs to create new types of ceviches.
In Ecuador, the classic ceviche is made up of pieces of fish pickled in lemon juice and cooked or shrimp cooked using the tomato juice or water along with the shrimp shells, with sliced red onions, sliced tomatoes, salt, pepper, cilantro, and oil. The mixture is traditionally marinated for several hours and served with a bowl of toasted corn kernels as a side dish; fried green plantain chunks called "Tostones", or thinly sliced plantain chips called . In some regions, ceviche is served with rice on the side. Ceviches in Ecuador are seasoned with tomato sauce, mustard, and oil. The Manabí
style, made with lemon juice, salt, and the juice provided by the cooked shrimp itself, and sometimes topped with peanut butter, is very popular. Occasionally, ceviche is made with various types of local shellfish, such as black [[clam]] (cooked or raw), [[oyster]]s (cooked or raw), [[spondylus]] (raw), [[barnacle]]s (cooked percebes), among others mostly cooked. Well-cooked sea bass (corvina) or bicuda (picudo), octopus, and crab ceviches are also common in Ecuador. In all ceviches, red onion, lemon juice, cilantro, salt, and oil are ubiquitous ingredients.
In Chile, ceviche is often made with fillets of halibut or Patagonian toothfish and marinated in lime and grapefruit juices; finely minced garlic and red chili peppers and often fresh mint and cilantro are added. On Easter Island, the preferred fish is tuna, marinated in lemon juice and coconut milk.
In Colombia, cebiches or shrimp cocktails, oysters, crabs, squid, chipi chipi, among others, and combinations of them are prepared. The sauce includes tomato sauce, mayonnaise, garlic sauce, cilantro, chopped white onion, lemon juice, among other seasonings. They are accompanied with salty soda cracker.
In El Salvador and Nicaragua, one popular ceviche recipe is ceviche de concha negra ("black conch ceviche"), known in Mexico as pata de mula ("mule's foot"). It is dark, nearly black, with a distinct look and flavor. It is prepared with lime juice, onion, yerba buena, salt, pepper, tomato, Worcestershire sauce, and sometimes picante (any hot sauce or any kind of hot pepper) as desired.
The dish includes marinated fish, lime juice, salt, ground black pepper, finely minced onions, cilantro, and finely minced peppers in Nicaragua and Costa Rica. It is usually served in a cocktail glass with a lettuce leaf and soda crackers on the side, as in Mexico. Popular condiments are tomato ketchup, mayonnaise, and Tabasco sauce. The fish is typically tilapia or corvina, although mahi-mahi, Shark meat, and marlin are also popular.
In Panama, ceviche is prepared with lemon juice, chopped onion, celery, cilantro, assorted peppers, and sea salt. Ceviche made with corvina (white sea bass) is very popular and is served as an appetizer in most local restaurants. It is also commonly prepared with octopus, shrimp, and squid or served with small pastry shells called "canastitas."
In the Caribbean, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper, habanero, and a touch of allspice. Squid and tuna are also popular. In Puerto Rico and other places in the Caribbean, the dish is prepared with coconut milk. In the Bahamas and south Florida, a conch ceviche, conch salad, is popular. It is prepared by marinating diced fresh conch in lime, chopped onions, and bell pepper. Diced pequin pepper or Scotch bonnet pepper is often added for spice. In south Florida, it is common to encounter a variation to which tomato juice has been added.
The American Dietetic Association urges women to avoid ceviche during pregnancy due to the health risks it introduces if not prepared properly.
In awarding the honor to Peru's ceviche, UNESCO highlighted the role of the dish in Peru's cultural identity, the importance of artisanal sustainable fishers and traditional female ceviche cooks in cevicherías, regional variations of the dish, and how the knowledge of ingredients and techniques are passed down through families in Peru.
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