Ceviche

=Ceviche= Ceviche is an exquisite Latin American dish consisting mainly of raw fish dowsed in lemon or lime then seasoned with garlic, onion, salt, aji, chili pepper, or cilantro. The dish can be found in Peru, Mexico, Chile, the Caribbean, Guatamala, Ecuador, and many other Latin American coastal countries. Archaeologists believe that similar dishes have been around for almost 2,000 years in Peru and when the Spanish conquistadors conquered parts of South America and Mexico. Over time the dish has evolved into unique cultural dishes based on the area it is made. There are several theories about the origins of ceviche. Many theorize that ceviche was created by an ancient Peruvian civilization called the Moche. Instead of lemon or lime, the Moche used a fermented juice derived from the banana passionfruit. It wasn’t until the Spanish conquistadors arrived that citrus fruits like lemon and lime began being implemented into the ceviche recipe. The exact country of origin is unknown due to shared cultural heritage between many coastal civilizations such as the Incan Empire. Some archaeologists also theorize that the Spanish brought Moorish women from the city of Granada that could have brought the entire dish over rather than just its citrus ingredients. Preparation of ceviche is typically easy and requires little time (excluding preparation). The raw fish is typically dowsed in a lemon or lime marinade before it is seasoned with a combination of garlic, onion, salt, aji, chili pepper, sweet potato, or cilantro. Peruvian fish is often served in chunks of fish as opposed to Mexican ceviche that is served in tacos or cocktails. Ceviche in Peru is usually around 15 soles or $5 USD for an average meal. The Peruvian style dish can be found all along the coast of Peru because the dish is characterized by the raw fish of the coast.

By: Bobby Cortesi