The History of Ceviche
Ceviche has been one of South America's best-kept tasty secrets for centuries.
It is disputed which country is responsible for the creation of ceviche. Our best research results indicate that the origin of ceviche comes from Peru. Most likely, ceviche has its origins in the Inca empire.
The Inca's ate salted fish and fish marinated in tumbo and chicha (chicha is a drink made from purple corn). They are raw fish with hot chili peppers, salt, herbs and use marinates such as tambo or chicha.
Ceviche is fish, some type of seafood, that is marinated in the juice of a citrus fruit like key limes, limes, lemons, limones (Peruvian limon), oranges, grapefruits, and probably other fruits. In Peru, limones are used in ceviche.
Common ingredients include, fish, limones, aji/rocoto (Peruvian hot peppers), cilantro, salt, pepper, corn, sweet potatoes, served on a lettuce leaf. There are many varieties in Peru. We are only mentioning the general ingredients.
Site last updated - July 18, 2012