Ceviche

The origins of ceviche are deeply rooted in the coastal regions of modern-day Peru, with evidence suggesting indigenous peoples prepared fish with local acidic fruits long before Spanish colonisation.

The technique of using lime juice specifically emerged after the Spanish introduced citrus to the Americas in the 16th century, though some historians debate the exact timeline. Peruvian fishermen would prepare the dish directly on their boats using the day's catch, combining it with limes, salt, and chilli peppers.

Over centuries, the dish evolved from a simple preservation method to a celebrated national dish, with Peru declaring 28 June as National Ceviche Day. Variations now exist across Ecuador, Mexico, and Chile, each adapting the marinade and accompaniments to local tastes, yet the fundamental technique of acid-curing fresh seafood remains unchanged. ■

See the full recipe for Ceviche