Raw fish, usually hake, marinated or pickled in lime juice with spices and chilli with onions, which cooks the fish. Available throughout Central and South America, particularly Peru.

Ceviche, the national dish of Peru, is a dish that contains raw fish that is marinated and cooked in lemon or lime juice, and is seasoned with chilies, onions, garlic, and cilantro (Chauvin, Lima, Miranda, 2009). It is typically served on lettuce with camote (boiled sweet potato) and choclo (corn on the cob) on the side (Nash, 1994). The type of fish used is usually either Corvina (sea bass) or Lenguado. However, throughout the years, many chefs have experimented and found that ceviche is also delectable when clams, scallops, shrimp, octopus, and squid are used. The reason that the fish is marinated and cooked in lemon/citrus juice is because it causes the proteins in the outer layer to change and become firm and white, while the inside remains perfectly raw – a key feature of this dish (Gill, 2012). Before humans had found sufficient ways of refrigerating/freezing/preserving fish for long periods of time, ceviche was only served for lunch - that morning’s catch would quickly turn into the afternoon lunch, and the cycle would continue daily. However, as technology advanced and new techniques of freezing/refrigerating were discovered, ceviche turned into a dinner platter. Since the fish could last longer, cevicherias began to offer it mostly in the evenings (Gill, 2012).

Ceviche is one of many “multiclass” dishes in Latin America (Nash, 1994). Meaning, no matter what socioeconomic status or class one is in, this dish is part of your diet, and although ceviche originates in Peru, it has evolved into a pan-Latin American dish. It is popular in many other countries like Costa Rica, Panama, Guatemala, and more. However, unlike other dishes that span multiple countries, ceviche’s recipe stays true to origin wherever it goes. In “Ceviche: All You Need is Raw Fish, Lime Juice, and Patience,” Kendra Nordin states that “no matter if the ceviche is "from" Peru, Panama, or Costa Rica, they all have similar elements: raw seafood marinated in lime or lemon juice until it is opaque, salt, something sweet (tomato, mango, pineapple), something hot (peppers, chili, hot sauce), and something to soothe the tongue (cilantro or parsley)” (Nordin 2010). People may play around with spices, but other than that, the ceviche recipe is universal.

 

Lexicographer: Khouloude Abboud , Tulane University