Mary Allen
Introduction: Ceviche and its popularity
Ceviche is a popular seafood dish that originated in Latin America. It is made by marinating raw fish in lime juice, mixed with chili peppers, onions, and other seasonings. The acidic lime juice “cooks” the fish, giving it a unique flavor and texture. Ceviche has gained worldwide popularity due to its freshness, simplicity, and health benefits. It is often served as an appetizer or a main course, and it can be enjoyed with various side dishes such as corn, avocado, or plantain chips.
Early history of ceviche: Pre-Columbian era
Ceviche has a long history that dates back to the pre-Columbian era in Latin America. It is believed that the indigenous people of the coastal regions in Peru, Ecuador, and Colombia were the first to prepare ceviche. They used the juice of bitter oranges, called naranja agria, to marinate the fish. The Incas also consumed ceviche as part of their diet, using different types of fish and shellfish. They believed that the dish had medicinal properties and could cure various ailments. The word “ceviche” is derived from the Quechua word “siwichi,” which means “fresh fish.”