Ceviche history

Ceviche is one of the dishes that have greater acceptance in Latin America and the world. Such is his popularity in the region still many studies discuss the origin of this dish, created based raw fish, seafood and lemon. further, his writing is not clear: can be written cebiche, ceviche, sebiche o seviche. Some studies suggest that the origin of ceviche can come from the Arab world, where fish is prepared similarly. The influence of the Arab world in Spain would have crossed the Atlantic because of colonization. Other studies indicate that this dish comes from indigenous communities, so that its origin would be prior to the arrival of the Spaniards to the Americas.

This dish is typical in many countries, so we find endless variants, although it is in Peru where it has more fame. In fact, in Peru, this dish has been declared Cultural Heritage of the Nation. Its root is so great that, In a survey conducted in Lima, the capital, he 64% of respondents he said that this dish was the most representative of their cuisine for them, well ahead of arroz con pollo, voted only by a 9% of the participants.
Currently the Ceviche is considered the signature dish of Peruvian cuisine

Etymology of Ceviche

After much reading and research about the origin of this wonderful cold dish, based on fish.. I was impressed!!. Ceviche is really a worthy dish to taste. There is much written content on ceviche and cebiche origin or Ceviche, It has no clear origin, however the most likely to aboriginal peoples of the Pacific coasts of South America is attributed, especially Peru.

According to some historical currents, for more than 2,000 years, at the time of the Moche culture, in northern Peru and a dish that could have been the origin of the current Peruvian cebiche he prepared. It was a consistent fresh fish cooked porridge cold (Macerado) on citrus fruit juices some locals called Tumbo (Passi mollisima) and Maracuyá (Passiflora Edulis).

According to the geographer and historian Javier Pulgar Vidal Peru, seviche name originates from the Quechua word "siwichi", whose meaning would be fresh fish or fish tender.

It is said that many Aboriginal women in Peru, they were slaves of the Spaniards, sour orange juice mixed with raw fish, This is known as escabechar leave or let the fish is cooked in sour lemon juice.

Another Peruvian historian Juan Jose Vega, defines Ceviche , It comes from the Arabic sibech to which called to acidic foods, and it is based on the Moorish women taken as slaves by the Spaniards mingled sour orange juice, and then lemon juice, the raw fish.


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