25 November, 2020
Estimated Reading Time : 45 seconds
It is believed that this recipe originated 2000 years ago, it was a recipe made with fish and a fruit juice called tumbo. After the Inca times, this preparation is very healthy due to its low percentage of calories and unwanted fats. It is high in proteins and omega 3, and it is appreciated throughout Central America not only for its health benefits but also for its great taste and seasoning that makes it unique due to its fresh ingredients.

The exact origin of this recipe is not known, but it is said that there are several theories that use its name, place, and ingredients that were changing as new cultures became involved in the preparation of this typical dish.

According to a historian named Javier Pulgar Vidal, ceviche comes from escabeche, this word is of Arabic origin, so he concluded that ceviche comes from 'sibech,' which is another Arabic word and is related to acidic food. There is a story in which Moorish women added bitter oranges and lemon juice to the fish.

Despite being a recipe from many years ago and the methods of preparing this delicacy have changed and there are different preparation methods, what has never changed are its ingredients.

It always includes ingredients like white fish in chunks, red onion in julienne (type of cut in vegetables), lemon and orange juice, chili, chopped cilantro, and salt.