Ceviche

Ceviche is one of the most iconic dishes of Latin American cuisine.^【1】 It is prepared by marinating raw sea products, typically fish or shrimp, in lemon or lime juice. During this process, the acidic citrus juice chemically cooks the proteins in the seafood. Ceviche is enriched with fresh herbs, onion, tomato, hot pepper and cilantro, offering a refreshing and light flavor.

The origins of ceviche trace back to Peru. It is believed to have emerged between the second and fifth centuries.^【2】 During the Inca civilization, seafood was marinated and consumed with a local fruit called tumbo. The modern form of ceviche developed during the Spanish colonial period with the introduction of new ingredients such as lime and onion. Today, ceviche is recognized as Peru’s national dish and is prepared in various versions across other Latin American countries.

Shrimp ceviche

Ceviche has many regional variations. Here are some of the most popular:

•Peruvian Ceviche: Prepared with seafood, lime juice, red onion, cilantro and aji pepper. It is commonly served with sweet potatoes, corn and cancha.

•Mexican Ceviche: A more colorful and intense version made with tomato, avocado and jalapeño. It is often eaten with corn chips.

•Ecuadorian Ceviche: Seafood is cooked in citrus juice, then tomato juice is added. It is served with popped corn or fried plantain.

•Shrimp Ceviche: A variety in which shrimp is lightly boiled beforehand and is frequently preferred in Mexico.

Ceviche is known as a healthy dish due to its high protein content and low calorie count. The omega-3 fatty acids found in seafood support heart health, while fresh vegetables and citrus provide rich sources of vitamins and antioxidants. However, because raw seafood is used, it is essential to select fresh and reliable ingredients.

Making ceviche is simple, but the freshness of ingredients is of great importance. The basic steps are as follows:

1. Cut the seafood into small pieces and marinate in lime or lemon juice.

2. Add finely chopped onion, hot pepper, tomato and cilantro.

3. Season with salt and black pepper.

4. Chill the mixture for a period to allow the flavors to meld.

5. Serve with lettuce, corn or sweet potato.

Ceviche is not merely a dish but also a part of Latin America’s cultural heritage. In particular, Peru regards ceviche as a national symbol and celebrates “Ceviche Day” every year on 28 June.^【3】 In countries such as Ecuador, Colombia, Chile and Mexico, ceviche is prepared with diverse interpretations that reflect cultural diversity.

In recent years, ceviche has gained popularity worldwide. The rise of healthy eating trends and growing interest in Latin American cuisine have turned ceviche into a global phenomenon. Today, many restaurants offer not only classic recipes but also modern and creative interpretations.