Classic Ceviche

Created by: Howcan Team

AppetizerSeafood

Peruvian

Ceviche is a traditional dish originating from Peru, where fresh raw fish is marinated in citrus juices, typically lime or lemon, and mixed with onions, chili peppers, and other seasonings. This method of preparing fish dates back to pre-Columbian times when the Incas used the acidic juice from the tumbo fruit to marinate their seafood. Over time, the dish has evolved and spread throughout Latin America, with each region adding its own unique twist. Renowned chefs like Gastón Acurio have popularized ceviche globally, and today, the best versions can be found in coastal regions like Lima, Peru, and along the beaches of Ecuador. The key to a perfect ceviche lies in using the freshest fish and achieving the right balance of acidity and spice. While traditional recipes call for fish, variations with shrimp, octopus, or even mushrooms are also popular. Whether enjoyed in a high-end restaurant or from a street food vendor, ceviche is a vibrant and flavorful dish that captures the essence of Latin American cuisine.