Peru
Photo: Picanteria karol, CC BY-SA 4.0, croppedCeviche
cebiche
/seˈβitʃe/seh-VEE-cheh
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- Taste
- SourFreshSpicy
- Made with
- Fish
History
Ceviche is raw fish "cooked" in lime juice for only a few minutes, with red onion, ají chilli, salt and coriander, served with sweet potato and toasted corn. The leftover marinade, called leche de tigre, is drunk as a pick-me-up. Peoples of the Peruvian coast ate fish with sour fruit and chilli long before the Spanish brought limes and onions. In the 20th century, Japanese immigrants in Lima influenced the modern style with shorter marinating times and very fresh fish. Peru has a national ceviche day on 28 June, and in 2023 UNESCO added the practices of preparing and eating ceviche to its list of intangible heritage.
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