Ceviche, also cebiche, seviche or sebiche (Spanish pronunciation: [seˈβitʃe]), is a seafood dish popular in the Pacific coastal regions of Latin America. Though the origin of ceviche is hotly debated, in Peru it is considered a national dish. It is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared and consumed fresh to minimize the risk of food poisoning.
Though archeological records suggest that something resembling ceviche may have been consumed in Peru nearly two thousand years ago, some historians believe the predecessor to the dish was brought to Peru by Moorish women from Granada, who accompanied the Spanish conquistadors and colonizers, and this dish eventually evolved into what now is considered ceviche. Peruvian chef Gastón Acurio further explains the dominant position that Lima held through four centuries as the capital of the Viceroyalty of Peru allowed for popular dishes such as ceviche to be brought to other Spanish colonies in the region, and in time they became a part of local cuisine by incorporating regional flavors and styles.
Ceviche is now a popular international dish prepared in a variety of ways throughout the Americas, reaching the United States in the 1980s. The greatest variety of ceviches are found in Ecuador, Colombia, Chile and Perú; but other distinctly unique styles can also be found in coastal Honduras, El Salvador, Belize, Guatemala, the United States, Mexico, Panama, and several other nations.
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