Introduction:

Ceviche is a refreshing dish of fresh raw fish (pescado crudo) marinated in lime juice (jugo de limón verde), red onion (cebolla roja), and chili peppers (ají). 

The citric acid from the lime juice 'cooks' the fish, creating a firm texture and tangy flavour. Traditionally, ceviche is served with sweet potato (camote), toasted corn (cancha), and large-kernel corn (choclo). Note, the freshness of the fish is key to the dish's quality.

A Taste of History:

Ceviche is believed to have ancient origins, with roots going back over 2,000 years. The dish is thought to have been first created by coastal indigenous communities in what is now Peru, where they used local fish and a form of citrus - possibly tumbo, a native fruit related to passionfruit - to marinate the fish. The Inca civilisation is also believed to have played a role in popularising ceviche by preserving fish using the natural acids from fruits and sea salt.

The arrival of the Spanish conquistadors in the 16th century introduced new ingredients such as onions (cebolla) and different varieties of citrus, most notably limes (limón verde). This fusion of indigenous and European culinary traditions shaped ceviche into the dish we recognise today. It became emblematic of Peru’s coastal cuisine, blending the freshness of the sea with the sharpness of lime and heat from local peppers (ají).

However, ceviche has also become a point of culinary contention between Peru and Chile, as both countries claim ownership over the dish. While Peruvians argue that ceviche's origins lie in their coastal regions and it remains a symbol of their national identity, Chileans assert that their version of the dish, which uses slightly different ingredients such as lemons and sometimes includes tomatoes (tomates), is equally authentic. This dispute has led to lively debates over ceviche’s true cultural home, with both nations proudly showcasing their own styles of preparation at international food festivals and within their respective culinary traditions.

Despite this ongoing rivalry, ceviche has transcended borders, with variations found throughout Latin America, including Ecuador, Mexico, and beyond. Each region has adapted the dish to suit local tastes and ingredients, making it a globally celebrated culinary export. The simplicity of its preparation and its vibrant flavours have allowed ceviche to thrive as both a traditional staple and a modern gourmet offering.

Key Ingredients:

• 500g fresh white fish (pescado blanco fresco) (e.g. corvina, tilapia)

• 1 red onion (cebolla roja), thinly sliced

• 1-2 yellow chili peppers (ají amarillo) (or jalapeños)

• Juice of 4-6 limes (jugo de limón verde)

• Salt (sal) and black pepper (pimienta negra), to taste

• 1 tablespoon fresh coriander (cilantro fresco), chopped (optional)

• 1 sweet potato (camote), boiled and sliced

• 1 cup cooked large-kernel corn (choclo)

• Lettuce leaves (lechuga) for serving

Preparation Guide:

1. Prepare the fish: Cut into 1-inch cubes and place in a glass bowl.

2. Add onions and peppers: Mix with the fish.

3. Marinate: Pour lime juice (jugo de limón verde) over the mixture, seasoning with salt and pepper. Let it marinate for 10-15 minutes.

4. Serve: Arrange on lettuce leaves (lechuga) with coriander (cilantro fresco) if desired, sweet potato slices (camote), and corn kernels (choclo).

Choosing the Perfect Fish:

Fresh, firm white fish (pescado blanco fresco) is ideal for ceviche. The following options offer diverse flavours and textures:

• Sea Bass (Corvina): Mild and buttery, a classic choice for Peruvian ceviche.

• Sole (Lenguado): Delicate with a tender texture, perfect for gourmet preparations.

• Mahi-Mahi (Dorado): Slightly sweet, with a rich flavour that contrasts beautifully with the citrus.

• Mackerel (Jurel): Oily and robust, often found in Chilean ceviche.

• Salmon (Salmón): Rich and fatty, offering a luxurious twist to traditional ceviche.

Peruvian vs Chilean Ceviche:

• Marinade:

  • Peruvian: Primarily lime juice (jugo de limón verde) with ají for heat, a shorter marination for fresher texture.

  • Chilean: Lime or lemon juice (jugo de limón verde or jugo de limón), often with tomatoes (tomates) and olives (aceitunas), with longer marination for a more 'cooked' texture.

• Serving Style:

  • Peruvian: Served with sweet potato (camote) and large-kernel corn (choclo), typically as an appetizer.

  • Chilean: Can be served as a main dish or side, sometimes with salad