Ceviche is a seafood dish typically featuring raw fish and other shellfish marinated in citrus juices. There are multiple varieties out there from around the world. Each region offers its own unique twist on the dish, reflecting local ingredients and culinary traditions. When I started planning this article, I had planned to call it Treasure of the Gulf Coast pt 2, but I realized that wouldn’t be accurate.

History

Ceviche is believed to have originated in the coastal regions of Latin America, particularly in Peru, where it holds significant cultural and culinary importance. The dish is thought to date back to pre-Columbian times when the Moche civilization, around 2,000 years ago, consumed a form of marinated fish. The original preparation involved marinating fish in a fermented juice from a local fruit called "tumbo" or "passion fruit." Later, with the arrival of Spanish colonizers, the recipe evolved to include lime or lemon juice. In Peru, ceviche is not just a dish but a part of the national identity. It is so revered that it has a designated national holiday, celebrated on June 28th as the “Día Nacional del Ceviche.”

Other Influences/Potential Origins (Historical)

Pre-Columbian: Some historians argue that ceviche predates the arrival of Europeans and was a common preparation among indigenous peoples along the Pacific coast, using local fruits to marinate their catch.

Moorish Influence: Another theory suggests that the Moors, during their occupation of Spain, brought techniques of marinating fish with citrus and vinegar, which the Spanish later carried to the New World.

Whether the true origins are in Peru, Pacific Coast or the Moors, ceviche is a dish with depth and heritage. Let’s look at how it is made around the world.

1. Brazilian Ceviche

• Ingredients: White fish, lime juice, onions, cilantro, and sometimes coconut milk.

• Distinctive Features: Incorporates tropical fruits like mango or passion fruit, adding a sweet note to the dish.

2. Caribbean Conch Ceviche

• Ingredients: Conch (sea snail), lime juice, red onions, bell peppers, cilantro, and Scotch bonnet peppers.

• Distinctive Features: Known for its bold flavors and spiciness, commonly found in regions like the Bahamas and the Cayman Islands.

3. Chilean Ceviche

• Ingredients: Fish (like corvina or halibut), lemon juice, cilantro, red pepper, and onions.

• Distinctive Features: Simpler and more acidic, often incorporating a bit of olive oil. It’s typically paired with sliced avocado and served with a light salad.

4. Colombian Ceviche

• Ingredients: Shrimp or mixed seafood, ketchup, lime juice, cilantro, and sometimes, soda.

• Distinctive Features: Often includes a touch of sweetness from the ketchup and is typically served with patacones (fried plantain slices) or saltine crackers.

5. Costa Rican Ceviche

• Ingredients: Fish or shrimp, lime juice, red onions, cilantro, and bell peppers.

• Distinctive Features: Tends to be milder in flavor. It’s commonly enjoyed with soda crackers or plantain chips.

6. Ecuadorian Ceviche

• Ingredients: Shrimp, tomato sauce, orange juice, lime juice, red onions, cilantro, and peppers.

• Distinctive Features: It usually contains more liquid, resembling a cold soup. Popular types include shrimp and fish ceviche. It’s often served with popcorn or plantain chips.

7. Filipino Kinilaw

• Ingredients: Fresh fish (like tuna), vinegar, calamansi (local citrus), ginger, onions, and chili peppers.

• Distinctive Features: A local variation of ceviche that uses vinegar instead of citrus for marinating. It often includes coconut milk, giving it a creamy texture.

8. Japanese Sashimi Ceviche

• Ingredients: Fresh fish like tuna or salmon, yuzu (Japanese citrus), soy sauce, and sesame oil.

• Distinctive Features: Combines Japanese sashimi techniques with ceviche ingredients, creating a fusion dish that highlights the flavors of both cuisines.

9. Mexican Ceviche

• Ingredients: Fish (like tilapia), shrimp, lime juice, tomatoes, onions, cilantro, jalapeños, and avocado.

• Distinctive Features: Frequently served with tostadas or saltine crackers. There are variations such as ceviche de camarón (shrimp) and ceviche de pescado (fish).

10. Nicaraguan Ceviche

• Ingredients: Corvina (a type of fish), lime juice, onions, and cilantro.

• Distinctive Features: Often includes a mix of seafood and is less spicy, with a focus on fresh flavors and simplicity.

11. Panamanian Ceviche

• Ingredients: Fish or seafood, lime juice, onions, cilantro, and hot peppers.

• Distinctive Features: Known for its spiciness and the inclusion of a wide variety of seafood, including octopus.

12. Peruvian Ceviche

• Ingredients: Fresh fish (like corvina or sea bass), lime juice, aji amarillo (Peruvian yellow pepper), red onions, cilantro, and sweet potato.

• Distinctive Features: Often served with choclo (large-kernel Andean corn) and canchita (toasted corn). The marinade, known as "leche de tigre" (tiger's milk), is sometimes consumed as a shot due to its invigorating properties.

13. Puerto Rican Ceviche

• Ingredients: Fish or shellfish, lime juice, garlic, onions, cilantro, and hot peppers.

• Distinctive Features: Often served with plantain chips and incorporates tropical fruits like mango for a sweet and spicy combination.

14. Thai Ceviche

• Ingredients: Fish, lime juice, fish sauce, lemongrass, chili peppers, and cilantro.

• Distinctive Features: Combines traditional ceviche with Thai ingredients, such as lemongrass and fish sauce, offering a unique fusion of flavors.

I hope you enjoyed reading about the journey that ceviche has taken around the world. I look forward to making my own version of it with a pinch of each of these ingredients.