With roots in ancient civilizations, Peruvian ceviche is a dish of raw fish cured in citrus juice and mixed with vegetables and spices. The recipe is simple, but the flavor is light and refreshing.- BY John Jacobs

Ceviche is served in many countries now, but there is global agreement it is a Peruvian dish that captures the essence of Peru’s history and cuisine. The roots of ceviche are believed to go back approximately 3,000 years, before there was a Peru, when fishermen caught fish, seasoned it with natural ingredients, and ate it raw right out of the ocean. Today, ceviche is a national food in Peru and a favorite in seafood, Hispanic, and upscale restaurants worldwide. Depending where you order ceviche, the recipes may be a little more involved, but not by much. The basic ceviche dish has preserved its roots, much to the delight of epicureans.

Straight From the Sea

Though there is no absolute proof ceviche emerged from the dietary habits of fishermen more than 3,000 years ago, practical reasoning says it did. Maricel Presilla, author of Gran Cocina Latina: The Food of Latin America, researched Latin American foods by traveling around, gathering, and testing recipes. She visited the pre-Incan Montículo Cupisnique site where scholars believe people first ate raw fish cured in acid. She said, “I watched women catching small fish and seasoning them with a lot of ground, hot [chilli] pepper and seaweed, and eating the fish just like that, with their hands, in their huts on the water. I can imagine the ancients doing the same, and the archaeologists there have found so many remains of seafood and fish in the guts of the mummies, and lots of hot pepper seeds.”

Back then, ancient peoples only had South America’s indigenous chilies, onions, and probably bitter oranges. Eventually, European explorers introduced citrus and onions, and Portuguese and Spanish traders later brought limes and lemons from Asia. The marinating of ceviche in citrus juice was likely introduced by the Japanese who emigrated to Peru in the late 19th century. Some of the history is lost to the ages, but ceviche is considered a Peruvian national dish that reflects its culture.

Ceviche for Every Taste

The most basic ceviche recipe uses a firm white fish fillet, like tilapia. Garlic cloves, salt and pepper, fresh cilantro, chopped Peruvian hot peppers like Aji Amarillo, and strained lime juice are mixed together. The lime juice blend is poured over the fish, and sliced red onion is added on top. The concoction is then allowed to marinate in the refrigerator. The Peruvian ceviche is served with boiled and spiced sweet potato (camote), toasted chullpi corn (cancha), and Peruvian large-kernel corn on or off the cob.

A variation is ceviche de conchas negras (black scallop ceviche), served on the coast of north Peru. This variation has black scallops called Anadara tuberculosa, which are found in mangroves of Peru’s Tumbes Mangroves. It includes diced black shells marinated in lemon juice, minced garlic, salt and pepper, limo chili pepper, and onion. It is served with shelled corn, chifles (fried plantain chips), and cancha serrana (corn nuts). Lime juice is said to “cook” the fish. In reality, the acidity of the lime juice causes the proteins to denature, giving the fish a firm, opaque appearance. The process may take only 15 minutes, though some recipes say to marinate the fish for 2-3 hours, tops. In the capital city of Lima, ceviche is often served with a more pronounced lime flavor and a generous amount of Aji Amarillo. The southern regions favor a simpler version, focusing on the purity of the fish's flavor. The marinade may be less acidic, and the use of rocoto pepper, a spicier variety of chili, is prevalent. In the Amazon rainforest, ceviche is made with river fish such as paiche or dorado. The marinade incorporates local ingredients like cocona (a sour fruit) and native herbs, giving the dish a distinct Amazonian twist.

Elsewehere, there are endless variations. Mexican ceviche uses tuna, shrimp, or squid, whereas Peruvians use sea or sole. It has a citrus marinade but may contain tomatoes, jalapeno peppers, cucumbers, and cilantro. It is frequently served with toasted chips. An American ceviche recipe uses cooked shrimp, crab meat, diced tomatoes, cucumber, red onion, cilantro, lime juice, jalapeno peppers, pressed garlic cloves, and a tomato and clam juice cocktail. Does anything go? Only if you are not preparing classic Peruvian ceviche. Otherwise, go for it!

Ceviche: A Healthy Food Dish

Knowing the ingredients, it is not surprising that ceviche has high nutritional value. Fish is low in fat and high in omega-3 fatty acids, which protect cells from the formation of free radicals. The citrus marinade delivers a variety of nutrients. For example, raw lime juice is high in vitamin C and contains potassium, calcium, folate, and vitamin A. The nutritional content supports the immune system, bones, and eye health.

Depending on the other ingredients added to the marinade, you get nutrients like vitamins K and E and manganese. The traditional ceviche side dishes have nutritional value, too. Sweet potatoes have vitamins C and A, manganese, and potassium. Corn delivers thiamin, vitamin C and fiber. Ceviche is low in saturated fat and high in protein and potassium.

Of course, keeping ceviche a healthy meal option means watching which sides you eat. Plantain chips can be high in fat and calories if fried. Mexican ceviche served with tortilla chips means you are eating high-carbohydrate chips.

Keep it Classic

Classic Peruvian ceviche, made with firm white-fleshed fish, is a low-fat nutritional dish. It is low in fat but high in proteins, omega-3 oil, and other nutrients. It does not require additional sauces, and the ingredients are simple and nutritious. One serving usually only has up to 300 calories.

The key to a perfect ceviche lies in the quality and freshness of its ingredients. Peruvians typically enjoy ceviche during the day, because the citrusy dish is refreshing in the warm climate. As ceviche becomes more popular worldwide, the recipes will continue to evolve. However, the classic Peruvian ceviche recipe is a testament to Peruvian resilience and creativity.