Ceviche Peruano

What is Ceviche?

In Peru, cebiche or ceviche is considered by the population to be a central element of their national identity. This dish, widely consumed on the Peruvian coast, is also a symbol of national gastronomy, officially recognized as Cultural Heritage of the Nation and listed as the most representative dish of the country. Its origin dates back to pre-Columbian times. In Peru, as in other countries, cebiche is served in establishments known as cebicherías.

A study by the Inter-American Development Bank (IDB) on innovation in Peruvian gastronomy (2022) highlights cebiche as an example of the influence of the culture and diversity of the Peruvian population on cuisine. This emblematic dish reflects the interaction of fishermen, farmers, and cooks throughout the country. There is a great variety of cebiches in the different coastal regions, and even among local beaches and coves. In his work Cebiche Power, chef Gastón Acurio explores this diversity along the coast, from Tumbes to Tacna, showing how this culinary richness has inspired chefs and cebichero masters to create new versions of the dish.

History of ceviche

The origin of ceviche in Peru dates back to pre-Columbian times, when coastal communities consumed raw fish marinated in natural acids, such as chicha de jora, a fermented corn drink. With the arrival of the Spanish in the 16th century, new ingredients were introduced, such as lemon and onion, which modified the original recipe to give rise to the ceviche we know today.

During the 19th and 20th centuries, ceviche continued to adapt to local tastes and customs, and its popularity grew along the Peruvian coast, especially in Lima, where it established itself as an emblematic dish of the national gastronomy. Today, ceviche is not only a symbol of Peruvian identity, but has also gained worldwide recognition, being considered one of the most iconic dishes of global cuisine. Its richness and diversity are a reflection of the country's cultural mix and maritime heritage, consolidating its place in Peru's culinary history.

Description

Classic Peruvian ceviche is made with chunks of fish, onion, and lime juice, which must be specifically the Piuran lime, from the Chira Valley, particularly the port of Paita. In Peru, this lime is a small, green, highly acidic fruit of the species Citrus aurantifolia, known elsewhere as sour lime. Other common ingredients include julienned red onion, cilantro, corn, and celery. Fish is preferably caught with a hook rather than a net, to preserve the texture of the flesh.

To prepare cebiche, the fish and other ingredients are combined in a container and left to marinate to taste. In places like Lima and on the northern coast of Peru, the dish is usually prepared and served immediately, avoiding overcooking the fish in the lemon juice. In the south, starting in the department of Arequipa, it is common to add chopped celery to the “tiger’s milk,” the liquid resulting from the mixture of the ingredients, known for its acidic and slightly spicy flavor and for being a good tonic. Local tradition recommends it as a breakfast for those who go out at night and as an aphrodisiac. There is a variant called panther’s milk, characterized by its dark color, which comes from the juice of black shell ceviche, which are found from the coast of Piura, where there is a variant known as “white shell,” to the department of Tumbes and the Central American Pacific.

Peruvian ceviche is traditionally served on a flat plate and can be enjoyed as both a starter and a main course. However, in haute cuisine it has begun to be presented in wide glasses, and more recently, it is also sold in glasses on the streets as an appetizer or snack.

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Tipos de Ceviche.

There are various types of cebiche and derived dishes that have gained great popularity. It should be noted that not all cebiches are prepared with fish; they can also be made with red meats, seafood, crustaceans and vegetables.

Ceviche Day

June 28th is National Cebiche Day. Although we are not the only country that enjoys it, Peruvian cebiche is known for its use of sour lemons and hot peppers. In many other countries, orange, coconut cream or ketchup are used in its preparation. Let's continue to pay tribute to this dish and enjoy it with the family.

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