The exact origin of this recipe is not known, but there are several theories related to its name, location, and ingredients, which have evolved as new cultures became involved in preparing this typical dish.
According to a historian named Javier Pulgar Vidal, ceviche comes from escabeche. This word is of Arabic origin, leading to the conclusion that ceviche derives from "sibeche," another Arabic term associated with acidic food. There is a story in which Moorish women added sour oranges and lemon juice to the fish.
Despite being a recipe that dates back many years, the preparation methods have changed and there are different ways of making it. However, what has never changed are its core ingredients.
I always use white fish cut into pieces, red onion julienne (a vegetable cutting style), lemon and orange juice, chili, chopped cilantro, and salt.
