History of Ceviche

The origin of ceviche is shrouded in mystery, and there is no precise data to pinpoint its birth. However, we do know that the tradition of preparing it was deeply rooted in the Moche culture long before the rise of the Inca Empire. This culture, flourishing in northern Peru between the 2nd and 7th centuries AD, made a dish with fresh fish marinated in the juice of the tumbo citrus fruit and native herbs.
The Incas marinated the fish in chicha de jora, which is germinated and ground corn, in addition to adding chili and salt. Once the Spanish conquest of Peruvian territory was over, other ingredients were added to ceviche, such as sour orange juice and onion.
In the mid-20th century, sour oranges were replaced by lemons, which is why they acquired the characteristic flavor for which they are known today.
In addition to the incorporation of new ingredients, with the arrival of the Spanish, a large migration of citizens from Asian countries, with their customs and culinary techniques, has given some variations to the original recipe.

Evolution of Ceviche

At the end of the 19th century, in the preparation of ceviche, they used any fish cut into not very large pieces and marinated in sour orange, chili, and salt.
A few years later, the recipe had some significant variations. For example, in the Lima style, they used fish such as mullet, silverside, and sea bass with salt. Later, in addition to sour orange, onion, tomato, green chili, pepper, and oregano were included in the marinade.
Another evolution in the preparation of sea bass ceviche occurred almost at the end of the second decade of the 20th century. For this dish, lemon was used instead of sour orange. The ingredients included onion, green chili, ground chili, and pepper. When served, corn and cancha were added.

Classic Peruvian Ceviche Recipe

• Two kilos of fresh white fish
• One cup of juice.
• One red onion, cut into thin strips.
• One yellow chili pepper, seeded and chopped into strips.
• One sprig of fresh cilantro, finely chopped.
• Salt and pepper to taste.
• 1 sweet potato, cooked and sliced.
• Cooked and shelled corn.

Preparation

1. Cut the fresh or refrigerated fish into 1 to 2-centimeter cubes.
2. Place the fish in a container and add salt and pepper to taste.
3. Pour the lemon juice over the fish so that it is entirely cooked, and then gently stir to mix it well with the other ingredients.
4. Let it marinate for at least 10 to 15 minutes, depending on how “cooked” you prefer the fish.
5. Add the julienne onion and chopped chili pepper, and stir all the ingredients together.
6. Finally, before serving, add chopped cilantro to maintain freshness and flavor.
7. Serve with slices of shelled corn, cancha, and cooked sweet potato.

Where to try the best ceviche in Peru

We will recommend some restaurants in three of the main cities in the country.

Lima

La Mar Cebichería: At this restaurant in the Miraflores district of Lima, run by famous chef Gastón Acurio, you can eat the best ceviche in the world, according to specialized publications and food critics. 

Punto Azul: This restaurant, located at San Martín 595 in Miraflores, is known for its variety of ceviches and highly creative culinary fusions.
 

Cusco

Limo: Located in the Plaza Mayor of Cusco, they are specialists in the fusion of Japanese cuisine with Peruvian ingredients and flavors. Their ceviche is, without a doubt, one of the best in the country due to the exquisiteness and innovative ingredients in its preparation.

 Cicciolina: It is located in Palacio 110 in Cusco. It is a tapas bar and one of the most popular and best-rated in the city. In addition to traditional ceviche, the menu includes dishes with a notable Italian influence, such as cilantro pasta with garlic shrimp. Others, such as grilled seafood anticuchos and various tiraditos, are an extraordinary fusion of Peruvian cuisine.