Ceviche, a beloved seafood dish characterised by its bright, zesty flavours, holds a special place in the culinary traditions of Latin America. But how did this refreshing dish come to be? Its origins are as rich and varied as the ingredients that make it.
Ancient Roots in South America
The roots of ceviche trace back over 2,000 years to the ancient civilisations of South America, particularly in what is now modern-day Peru. The Moche people, who thrived along Peru’s coast, are believed to have been the first to prepare a dish similar to ceviche. They used the abundant fresh fish from the Pacific Ocean, marinating it in the juice of tumbo (a local fruit), along with spices and salt.
When the Spanish arrived in the 16th century, they introduced citrus fruits like limes and lemons, which transformed the preparation of ceviche into its modern form. This combination of indigenous and European influences exemplifies the cultural blending that defines much of Latin American cuisine.
Regional Variations
Though its origins are Peruvian, ceviche has been embraced and adapted by countries across Latin America, each adding its own local twist. In Mexico, ceviche often includes tomatoes, avocado, and chilli peppers, served with tortilla chips or tostadas. Ecuadorian versions might include shrimp and a touch of tomato sauce. In Chile, you might find ceviche made with salmon, reflecting the region’s abundant seafood.
In Peru, where ceviche is considered a national dish, the preparation is often simple: fresh fish, lime juice, red onions, chilli peppers, and coriander, served with sweet potatoes or corn. This minimalist approach highlights the exceptional quality of the ingredients.
Modern-Day Popularity
Ceviche has transcended its regional origins to become a global favourite. Its emphasis on fresh, raw ingredients and bold flavours aligns perfectly with contemporary tastes for healthy and flavourful cuisine. Today, it can be found on menus from upscale restaurants to beachside shacks, beloved for its refreshing taste and versatility.
A Celebration of Culture
Ceviche isn’t just a dish—it’s a testament to the rich culinary traditions and resourcefulness of the cultures that created it. Each bite tells a story of the sea, the land, and the people who have perfected this art over centuries. Whether enjoyed in its Peruvian homeland or in its many regional variations, ceviche continues to delight and inspire, connecting us to a shared history of flavour and innovation.
So, the next time you savour a bowl of ceviche, take a moment to appreciate its history—a delicious journey from the ancient Pacific coast to your plate.
