Ceviche, The Star Dish of The Peruvian Gastronomy
A ceviche dish. Photo: X/ @solopasaenperu
March 9, 2025 Hour: 6:02 pm
Also cebiche, ceviche, sebiche or seviche (all valid according to the Royal Spanish Academy; depending on the geographical area) is the flagship dish of Peruvian food. This delicacy consisting of meat, can be fish, seafood or both, marinated in citrus dressing.
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The etymological origin of the word “seviche” is uncertain, with several theories proposed. A popular theory, backed by historian Javier Pulgar Vidal, suggests that it derives from the Quechua “siwichi”, meaning fresh fish. Another theory, attributed to the journalist Federico More, links him with “bait”, although with derogatory connotations.
On the other hand, historian Juan José Vega posits an Arabic root, “sibech” (acidic food), related to the preparation of fish by Muslim women for the Catholic Monarchs. Finally, a popular legend, spread by Daniel Titinger, recounts an encounter between an English sailor and a local fisherman, where the sailor’s exclamation, “son of a bitch”, allegedly evolved into “sebitch”.
The exact origin of ceviche is uncertain, although it is theorized that it originated on the Peruvian coast between the 2nd and 5th centuries with the Mochica culture, who prepared a dish of fresh fish marinated in tumbo juice, a local fruit. Initially, this preparation was carried out on board the boats of fishermen, who used saltwater to cook the fish chopped up.
Various historical sources point out that in the Inca culture fish was macerated with chicha de jora. After the Spanish conquest, lemon was added to “catch” the fish, since the colonizers did not like raw fish, giving rise to the “milk of tiger”. Over time, ingredients such as sweet potato, onion, corn, lettuce, parsley and seaweed were added, consolidating the unique identity of the cebiche as a truly Peruvian dish.
The cebiche varies regionally. For example, in Central America, including El Salvador, Honduras and Guatemala, where fish is seasoned in lemon juice with onions, cilantro, chiles and garlic, served with soda crackers and often garnished with tomato sauce or mayonnaise. In Costa Rica, the ceviche is prepared with onion, sweet chili, culantro castilla, fish and lemon juice, often adding Ginger Ale and chopped fruits. Meanwhile, in Nicaragua and Panama, corvina or dorado, onion, tomato, coriander and lemon are used, accompanied by tostones (smashed and fried green bananas) or cookies.
Much further south, in Chile, the cebiche is prepared with fish or seafood macerated in lemon, mixed with onion, coriander and spices, with variants that include salmon in the south and Peruvian influence in the central area. In Colombia, cebiches or cocktails include shrimp, oysters and other seafood, with tomato sauce, mayonnaise and coriander, accompanied by crackers.
In Ecuador, especially on the coast, although with versions in the mountains and the Amazon, it is prepared with a variety of seafood such as oysters, shells, shrimp and fish, and sold widely throughout the country. There are numerous regional variations, the shrimp cebiche being the most popular, accompanied by chifles. Other varieties include fish cebiches, oyster, shell, octopus, lobster and vegetarian options such as palm heart. In addition, there are unique cebiches such as the peanut from Jipijapa, liver from Loja, and the historic cebiche of Spondylus, highlighting the diversity and culinary richness of Ecuador.
Among the most popular varieties in Peru, we highlight the fish cebiche, the mixed one, the black shell, the shrimp and the chinchilla, each with ingredients and preparations specific to the region. There are also less common versions such as the Amazonian cebiche, duck and mushroom, showing the culinary diversity of this iconic dish.
The ceviche, having achieved such popularity, was declared a Cultural Heritage of the Nation on 23 March 2004, establishing 28 June as its world day. The statement also set the official spelling as “ceviche”, with’s’ and ‘v’, based on historical and literary references from influential Peruvian figures.
On December 2023, the Intergovernmental Committee of UNESCO has inscribed the practices and meanings of ceviche, an expression of traditional Peruvian cuisine, on the Representative List of the World Heritage. This is the twelfth Peruvian item on the list, the first related to culinary culture and covering the entire country. UNESCO congratulated the Ministry of Culture for highlighting the value of this cultural practice linked to sustainable development, artisanal fishing, lemon production, and social cohesion among Peruvians.
Autor: ACJ