Ceviche it’s also spelled seviche or cebiche, is a fish or seafood dish cooked or cured in an acidic marinade. Lemon and lime juices are the most commonly used citrus juices because of the high acid content, but orange and grapefruit juices are sometimes added for flavor. Ceviche is served as a chilled appetizer. You can prepare ceviche with fish, seafood, vegetables or fruits mixed with the citrus marinate.
Ceviche has a long history in Latin America, but its history is somewhat gray for where is originally come from. In the period of spanish colonization in Peru, an Arabic woman but from Granada Spain brought the idea of ceviche to Peru. While most agree that its origins trace to Peru, some believe also that ceviche was introduced by Arabians that historically one day made a recipe with some peruvian ingredients like sour oranges, grapefruits, fermented fruit, fish, onions, hot peppers and the use of lemon and lime juices something called “SIBECH” that in arabic language means “sour food”.
I also found information from historian Javier Pulgar Vidal who discovered that South American indian tribes called sebiche in quechua languages “SIWICHI” which meant “fresh fish or tender fish”
The other version is that some Englsih speaking people, who watched few fishermen on the coast of Peru eating fish directly from the sea with just lemons, salt and said “see the beach.” Since this is a phrase that the locals couldn’t repeat well, so they instead pronounced it “Ceviche”
Ceviche is nowadays a very popular international dish prepared in a variety of ways in the whole continent of America from north to south. The greatest variety of ceviches are found in Peru, Ecuador, Colombia, Chile, but other unique styles can also be found in coastal Honduras, El Salvador, Belize, Guatemala, the United States, Mexico, Panama and the caribbean.
Every country have created yummy and different versions of ceviches inspired on their seafood, flavors of exotic tropical fruits and vegetables, like atichokes ceviche, heart of palms ceviche, mango ceviche and more.
Peru
The ‘Original’ recipe. They have a national ceviche date in Peru. June 28 is National Ceviche Day. Recipes here are often mixed with boiled corn and sweet potato, or served with sweet potato or green plantain chips. Corvina or sea bass, shrimp, shark, sole are all popular here, contain lime juices, aji amarillo sauce, salt, pepper, garlic – ginger juice, red onion and cilantro, depending on where you go regionally.
Ecuador
Ecuadorian ceviche has a tomato base and most recipes contain tomato, lime, and salt. Shrimp is most popular type of seafood for ceviche.
Mexico
Unlike other places, the ceviche is served ‘wet’ or ‘dry’. The dry version is popularly drained from the marinade and combined with small diced onions, tomatoes, cucumbers, jalapeños peppers, cilantro and served with chips, on top of tostadas, avocado slices or inside tacos. Shrimp, corvina and tilapia are popular ceviche seafood choices. Sinaloa is famous for its great ceviches.
Panama
Ceviche prepared here has very hot peppers, onions, celery, cilantro, and lemon juice. Corvina, shrimp, squid are all popular here.
Costa Rica
The ceviche here includes chopped bell peppers, onions, parsley, and vinegar with lime juice. Corvina or white sea bass is the classic fish used in Costa Rica.
Colombia
Ceviche prepared here has very well chopped red onions and cilantro mixed with a base of tomato sauce – ketchup, mayo, lime juice, tabasco hot sauce and cilantro. Shrimp and corvina are the most popular types for ceviche. Pacific Coast region is very famous for the variety of ceviches.
Bahamas / Southern Florida
Conch ceviche is the specialty of this region, containing conch, tomatoes, onions, lime juice, and peppers. Different bell peppers are used for color.
South Florida / The Keys
Key West Pink Shrimp is used here.