This wonderfully elegant dish is packed with flavour and makes a super starter for dinner parties. The BBC is ceviche colombiano responsible for the content of external sites.

Read about our approach to external linking. Ceviche is the most famous Peruvian dish. This popular seafood dish claims origins in Lima, Peru but is found in many coastal areas throughout Latin America such as Ecuador, Chile, Mexico, and Colombia. Ceviche is also known as cebiche and sometimes spelled seviche. In its simplest form Ceviche consists of raw fish and fresh lime juice with some chili, or hot peppers.

What Kind Of Fish To Use For Your Ceviche Recipe? What is the difference between Peruvian Ceviche and Mexican Ceviche? It combines traditional foods eaten by natives of the region and foods brought by the Spanish the 1600s. This culinary tradition has quickly grown in popularity around the world. Ceviche is not difficult to prepare but it requires attention to detail and fresh ingredients.

Let’s take a look and see why this wonderful food is gaining in popularity throughout the world. I’ll explain some of the myths about its preparation. An interesting theory about ceviche is that the delicious seafood dish originated by the Moche of Peru some 2000 years ago. The Moche used the fermented juice from local banana passionfruit to marinate their raw seafood. The Spaniards, upon arrival, modified the dish slightly. Recently, historians have discovered that fish was marinated in chicha, an Andean fermented beverage during the rule of the Inca. However, this is only one of the many theories behind the origination of this much-loved dish.

Ceviche may also be spelled seviche or cebiche. In Spanish, these words are pronounced the same. Although ceviche recipes spread to countries all over the Caribbean, Peru lays claim to the original. Fans of ceviche are familiar with the name Gaston Acurio. He’s the Peruvian chef who made this dish famous by touting its traditional flavours.