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Ceviche (often erroneously spelt as cebiche or seviche) is a form of citrus marinated seafood salad that originated in the Viceroyalty of Peru. One theory suggests that it got its name from the Quechua "siwichi"; another theory suggests the name is derived from the Arabic term "sibesh" (acidic aromatic food) due to the participation of Moorish women that came to Peru during the viceroyalty, also hence the popular name Tapadas Limeñas. Some believe the dish was developed in the regional north coast of Peru, somewhere between Lambayeque and La Libertad, as a mestizo inspiration involving the aromatic and acidic touch of the Moorish cuisine and the spicy touch of the Andean aboriginal cuisine.^{[citation needed]} The popularity of ceviche spread internationally in the latter part of the 20th century^{[citation needed]}, and is now a significant part of the Mexican cuisine, as well as those of Central America and other parts of South America, especially Ecuador.

The marinade used in ceviche is citrus based, with lemons and limes being the most commonly used. This being said, all citrus will do. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. The result tastes more like a cooked dish and less like raw fish preparations such as Japanese sashimi. Old style ceviche was left up to 3 hours for marinade. Modern style seviche usually has a very short marinating period. With the appropriate fish, it will marinate for as long as it takes to mix the ingredients, serve and carry to the table.

Contents 1 Traditional ceviche 1.1 Traditional variations 2 Modern style variations 3 See also 4 External links

In its classic form, ceviche is composed of chunks of raw fish, with lime or lemon juice though sometimes bitter orange (naranja agria), sliced onion, minced Peruvian ají limo, and sometimes Andean rocoto. The mixture is marinated and served at room temperature, often with cancha (toasted kernels of maize), usually referred to as canchita, chunks of corn-on-the-cob, slices of cooked sweet potato and/or white potato, and yuyo (seaweed). There are many regional variations.

A specialty of the traditional central coast (ie, Lima, Trujillo) is ceviche prepared from shark (tollo or toyo). Corvina (Sea Bass) or Lenguado (Sole) is also used. Many Peruvian cevicherías serve a small glass of leche de tigre or leche de pantera as an appetizer. This is a small quantity of the lime juice marinade.

In its classical version, ceviche is a very simple dish: fresh sliced fish (white meat fish is better), freshly squeezed lime juice, sliced onions, salt and chile (ají limo or rocoto).

Ceviche is also prepared with shellfish (shrimp, mussels) (ceviche mixto) as well as cooked octopus (ceviche de pulpo).

In the southern style (ie, Arequipa), chopped celery is customarily added to the marinade.

In the northern style of Peru (Piura, Tumbes and Lambayeque) ceviche is also prepared with concha negra, raw black clams or in Piura rare raw white clams (not recommended if cholera is prevalent). The shrimp ceviche is also popular and can also be seen in the southern coast from fresh water shrimp. Most ceviches from the north are accompanied by chifles (fried banana flakes) basically the old city of Piura and Tumbes and spiced up in zarandaja beans in the Lambayeque version.

In Cajamarca, ceviche made from a bean-like vegetable, yuyo (known as tarwí in southern Peru) is also prepared. In southern Peru, (ie, Cuzco) ceviche prepared from freshwater fish (trout and pejerréy) can also be found.

In the vicinity of Huancayo, ceviche with artichokes can be found in artichoke season.

In the Amazon basin, especially Iquitos city, ceviche is made from fresh water dorado fish.

In Ecuador, shrimp ceviche tends to be made with ketchup or some tomato sauce. Occasionally one can find ceviche made with conch. It is served in a bowl with popcorn as a side dish

In Mexico and Central America, it is served in cocktail cups with crackers, or as a tostada topping and taco filling. Shrimp, octopus, squid, tuna, and mackerel are popular bases for Mexican ceviche. The ingredients include salt, lemon, onion, chile, avocado, coriander, and parsley. Tomatoes are often added to the preparation.

In Panama, it is prepared with lime juice, salt, scotch bonnet pepper, chopped celery, salt and sometimes coriander. Ceviche de corvina (white sea bass) is very popular and served as appetizer in most local restaurants. It is also commonly prepared with octopus and shrimp.

In Cuba, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper, habanero pepper, and a touch of allspice. Squid and tuna are also popular.

In Costa Rica, preparation involves the marinated fish, lime juice, salt, ground black pepper, finely minced onions, cilantro and finely minced peppers. It is usually served in a cocktail glass with a lettuce leaf and soda crackers on the side as per Mexico. Popular condiments are tomato ketchup and tabasco. The fish is typically tilapia or corvina although mahi-mahi, shark and marlin are popular.

• Kelaguen