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{{Infobox prepared food

| name = Ceviche

| image = [[File:Ceviche del Perú.jpg|230px]]

| caption = [[Peru]]vian ceviche

| country = Peru<ref name="Rodriguez, p. 3"/><ref name="Ross, p. 171"/><ref name="Butler, p. 150"/><ref name="Peschiera, p. 35"/>([[#Origin|see text]]).

| creator =

| course = Main course, [[Hors d'oeuvre|appetizer]]

| served = Cold; cooked or raw (marinated)

| main_ingredient = [[Fish (food)]], [[lemon]], [[onion]], [[chili pepper]]

}}

'''Ceviche'''<ref name="RAE-cebice">

{{cite web

|url=http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=cebiche

|title=Real Academia Española: cebice

|accessdate=2010-08-09

}}</ref> ({{IPA-es|θe̞β̞itʃe̞}}, also spelled ''cebiche'', or ''seviche'', {{IPA-es|se̞β̞itʃe̞|}})<ref name="RAE-ceviche">

{{cite web

|url=http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=ceviche

|title=Real Academia Española: ceviche

|accessdate=2010-08-09

}}</ref><ref name="RAE-seviche">

{{cite web

|url=http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=seviche

|title=Real Academia Española: seviche

|accessdate=2010-08-09

}}</ref> is a [[seafood]] dish popular in the coastal regions of the [[Americas]], especially [[Central America|Central]] and [[South America]]. <ref name="Ross, p. 171">[[#entre_el_comal|González and Ross, ''Entre el comal y la olla: fundamentos de gastronomía costarricense'']], p. 171</ref> The dish is typically made from fresh raw fish marinated in [[citrus]] juices such as lemon or lime and spiced with [[chili pepper]]s. Additional seasonings such as onion, salt, [[coriander|coriander/cilantro]], and pepper may also be added. Ceviche is usually accompanied by [[side dish]]es that complement its flavors such as [[sweet potato]], [[lettuce]], [[corn]], or [[avocado]].<ref name="el_país_2008">

{{cite news

|title=Perú decreta el 28 de junio como el Día del Seviche

|newspaper=El País

|location=Lima

|date=2008-09-19

|author=EFE

|url=http://www.elpais.com/articulo/internacional/Peru/decreta/28/junio/Dia/Seviche/elpepuint/20080919elpepuint_3/Tes

}}</ref><ref>[[#great_ceviche|Rodriguez, ''The Great Ceviche Book'']], pp. 5-10</ref><ref name="Harrison, p. 85">[[#beyond_gumbo|Harrison, ''Beyond Gumbo'']], p. 85</ref> As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of [[Foodborne illness|food poisoning]]<ref name="Benson p. 78">[[#LP_peru|Benson et al. ''Peru'']] p. 78</ref>. Actually is safer to prepare it with frozen or blast frozen fish due to [[Anisakis]].

The origin of ceviche is disputed. Possible origin sites for the dish include the western coast of north-central South America,<ref name="whatscookingamerica.net">{{cite web

|url=http://whatscookingamerica.net/History/CevicheNotes.htm

|title= History of Ceviche, Seviche, or Cebiche

|accessdate=2010-08-09

}}</ref> or in Central America.<ref name="Ross, p. 171"/><ref name="Butler, p. 150">[[#cleora_butler|Butler, ''Cleora's Kitchens'']], p. 150</ref> Other coastal societies such as the [[Polynesia]]n islands of the [[Oceania|south Pacific]] are also attributed the invention of the plate.<ref name="Vann, p. 140">[[#AAtlas|Meyer and Vann, ''The Appetizer Atlas: A World of Small Bites'']], p. 140</ref> The Spanish, who brought from Europe citrus fruits such as lime,<ref name="Bayless, p. 11">[[#bayless_one|Bayless, ''Mexico One Plate At A Time'']] p. 11</ref> could have also originated the plate with roots in [[Moors|Moorish]] cuisine.<ref name="Harrison, p. 85"/> However, the most likely origin of the plate lies in the area of present-day [[Peru]].<ref name="Rodriguez, p. 3">[[#great_ceviche|Rodriguez, ''The Great Ceviche Book'']], p. 3</ref><ref name="Peschiera, p. 35">[[#peschiera|Peschiera, ''Cocina Peruana'']], p. 35</ref>

Along with an archaeological record that suggests the consumption of a food similar to ceviche nearly 2,000 years ago,<ref name="el_país_2008"/> historians believe the predecessor to the dish was brought to Peru by Moorish women from [[Granada]] who accompanied the Spanish [[conquistador]]s and colonizers, and this dish eventually evolved into what now is considered ceviche.<ref name="Peschiera, p. 35"/><ref name="historiacocina.com">{{cite web

|url=http://www.historiacocina.com/paises/articulos/peru/cebiche.html

|title=Mito, Leyenda y Folklore en la Gastronomía Peruana VI

|accessdate=2010-08-09

}}</ref> Peruvian chef [[Gastón Acurio]] further explains that the dominant position that [[Lima]] held through four centuries as the capital of the [[Viceroyalty of Peru]] allowed for popular plates such as ceviche to be brought to other Spanish colonies in the region, and that in time they became a part of local cuisine by incorporating regional flavors and styles.<ref name="Revolución">[[#Revolución|Revolución de los gustos en el Perú]] pp. 80-81</ref>

Ceviche is nowadays a popular international dish prepared in a variety of ways throughout the Americas, reaching the [[United States]] in the 1980s.<ref name="Rodriguez, p. 3"/> The greatest variety of ceviches are found in Peru, [[Ecuador]], and [[Chile]]; but other distinctly unique styles can also be found in coastal [[El Salvador]], [[Guatemala]], [[the United States]], [[Mexico]], [[Argentina]], [[Panama]], the [[Caribbean]], and several other nations.<ref name="Rodriguez, p. 3"/><ref name="el_país_2008"/>

==Etymology==

The [[Royal Spanish Academy]], the official institution responsible for regulating the [[Spanish language]], claims that the name for ''ceviche'' might derive from the Spanish-Arabic word ''assukkabáǧ'', which itself derives from the [[Arabic]] word ''sakbāj'' (سكباج) meaning meat cooked in vinegar.<ref name=RAE-cebice/><ref>Hans Wehr, ''Arabic-English Dictionary.'' Otto Harrassowitz KG: 1994. Page 486</ref> Historian [[Javier Pulgar Vidal]] proposes that the name ''ceviche'' comes from the Quechua term ''siwichi'', which means fresh fish or tender fish.<ref>{{cite web|url=http://tiempo.infonews.com/notas/curiosidades-4|title=Curiosidades|accessdate=July 18, 2012|date=February 18, 2011|publisher=''Tiempo Argentino''}}</ref> Gastronomist Marjorie Ross Gonzalez suggests that the term has its origin in the [[Latin]] word ''cibus'',<ref name="Ross, p. 171"/> which translates as "food for men and animals."<ref>{{cite web|url=http://www.archives.nd.edu/cgi-bin/lookit.pl?latin=cibus|title=Latin Dictionary and Grammar Aid: cibus|accessdate=2010-08-09}}</ref>

The name of the dish may be spelled variously as ''cebiche'', ''ceviche'', or ''seviche'' based on regional location;<ref name="Ross, p. 171"/> all three spelling variations are accepted by the Royal Spanish Academy.<ref name="RAE-cebice"/><ref name="RAE-ceviche"/><ref name="RAE-seviche"/> Despite this, other local terms, such as ''cerbiche'' and ''serviche'', are still used as variations to name the plate.<ref name="Harrison, p. 85"/>

==History==

===Background===

===Origin===

In regards to the origin of the plate, there exists various explanations. According to some historic sources from [[Peru]], ceviche would have originated among the [[Moche culture|Moche]], a coastal civilization that began to flourish in the area of current-day northern Peru nearly 2000 years ago.<ref name="el_país_2008"/><ref name='Dicc1'>{{cite book| last = Zapata Acha| name = Sergio| editorial = Universidad San Martín de Porres| title = Diccionario de gastronomía peruana tradicional| edición = 1| año = 2006| mes = noviembre| location = Lima, Perú| isbn = 9972-54-155-X}}</ref> The Moche apparently used the fermented juice from the local ''[[Banana passionfruit]]''.<ref>[http://www.elpais.com:80/articulo/internacional/Peru/decreta/28/junio/Dia/Seviche/elpepuint/20080919elpepuint_3/Tes El País.com, 19.9.2008]</ref> Recent investigations further show that during the [[Inca Empire]], fish were marinated with the use of [[chicha]], an Andean [[fermented beverage]]. Different chronicles also report that along the Peruvian coast, prior to the arrival of Europeans, fish was consumed with salt and [[Aji (food)|ají]].<ref name='Dicc1' /> Furthermore, this theory proposes that the natives simply switched to the citrus fruits brought by the Spanish colonists, but the main concepts of the plate remain essentially the same.<ref name="Blogtheworld">http://www.weblogtheworld.com/countries/southern-america/ecuadorian-ceviche/</ref>

The invention of the dish is also attributed to places ranging from Central America to the Polynesian islands in the South Pacific.<ref name="whatscookingamerica.net"/><ref name="Ross, p. 171"/><ref name="Butler, p. 150"/><ref name="Vann, p. 140"/> In Ecuador, it is believed Ceviche could have also had its origins with its coastal civilizations as both Peru and Ecuador have shared cultural heritages (such as the Inca empire) and a large variety of fish and shellfish.<ref name="Blogtheworld"/> According to the book "Mexico One Plate At A Time" ceviche is not native to Mexico, despite the fact that the dish has been a part of traditional Mexican coastal cuisine for centuries.<ref name="Bayless, p. 11"/> It is believed that the Spanish, who brought from Europe citrus fruits such as lime,<ref name="Bayless, p. 11"/> could have originated the plate in Spain with roots in [[Moors|Moorish]] cuisine.<ref name="Harrison, p. 85"/>

Nevertheless, most historians agree that ceviche originated during [[Spanish colonization of the Americas|colonial times]] in the area of present-day [[Peru]].<ref name="Rodriguez, p. 3"/><ref name="Peschiera, p. 35"/> They propose that the predecessor to the plate was brought to Peru by Moorish women from [[Granada]] who accompanied the Spaniards, and this dish eventually evolved into what nowadays is considered ceviche.<ref name="Peschiera, p. 35"/><ref name="historiacocina.com"/> Peruvian chef [[Gastón Acurio]] further explains that the dominant position that [[Lima]] held through four centuries as the capital of the [[Viceroyalty of Peru]] allowed for popular plates such as ceviche to be brought to other Spanish colonies in the region, and that in time they became a part of local cuisine by incorporating regional flavors and styles.<ref name="Revolución"/> Other notable chefs who support the Peruvian origin of the plate include Chilean Christopher Carpentier and Spaniard [[Ferran Adrià]], who in an interview stated that "Cebiche was born in Peru, and so the authentic and genuine [cebiche] is Peruvian."<ref>{{cita web |año = 2011 |url = http://www.larepublica.pe/impresa-domingo/los-cocineros-peruanos-realizan-un-magnifico-trabajo-2011-08-14 |title = Los cocineros peruanos realizan un magnífico trabajo |editor = La república |fechaacceso = 14 de agosto de 2011}}</ref><ref>{{cita web |año = 2011 |url = http://elcomercio.pe/gastronomia/878146/noticia-chef-chileno-reconocio-que-cebiche-pisco-sour-son-peruanos |title = Chef chileno reconoció que causa, cebiche y pisco sour son peruanos |editor = elcomercio.pe|fechaacceso = 14 de agosto de 2011}}</ref>

===Spread===

==Origin dispute==

==Preparation and variations==

Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become [[Denaturation (biochemistry)|denatured]]. Traditional style ceviche was marinated for about 3 hours. Modern-style ceviche, created by Peruvian chef Dario Matsufuji in the 1970s, usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table. Most Latin American countries have given ceviche its own touch of individuality by adding its own particular garnishes.

=== Central America ===

[[File:Ceviche CR.jpg|thumb|right|Ceviche from Costa Rica]]

In [[Central America]], Ceviche is served in cocktail cups with [[tostada]]s, or as a tostada topping and taco filling. [[Shrimp]], [[octopus]], [[Squid (food)|squid]], [[tuna]], and [[mackerel]] are popular bases for Mexican ceviche. The marinade ingredients include [[salt]], [[Lime (fruit)|lime]], [[onion]], [[chili pepper]]s, [[avocado]], and [[coriander]] (known as [[cilantro]] in the Americas). [[Tomato]]es are often added to the preparation. According to the book "Mexico One Plate At A Time," even though the dish has been a part of traditional Mexican coastal cuisine for centuries, ceviche is not a dish native to Mexico.<ref name="Bayless, p. 11"/> Despite this, Mexican ceviche has developed its own distinct styles that make it unique from other available variations .<ref name="Bayless, p. 11"/>

In [[El Salvador]] the ceviche tradition is very strong. One of the most exotic ceviche recipes is "Ceviche de Concha Negra," known in Mexico as Pata de Mula or "The Black Clam." It is dark, nearly black, with a distinct look and flavor. Ceviche is prepared with Lime juice, onion, [[yerba buena]], salt, pepper,tomato, Worcester sauce, and sometimes [[picante]] (any kind of hot sauce or any kind of hot pepper) as desired.

In [[Costa Rica]], the dish includes marinated fish, lime juice, salt, ground black pepper, finely minced onions, cilantro and finely minced peppers. It is usually served in a cocktail glass with a lettuce leaf and soda crackers on the side, as in Mexico. Popular condiments are tomato [[ketchup]] and [[tabasco sauce]]. The fish is typically tilapia or corvina, although [[mahi-mahi]], [[shark]] and [[marlin]] are also popular. In [[Panama]], ceviche is prepared with lemon juice, chopped onion, celery, habanero pepper, and sea salt. Ceviche de corvina (white sea bass) is very popular and is served as an appetizer in most local restaurants. It is also commonly prepared with octopus, shrimp, and [[Squid_(food)|squid]], or served with little pastry shells called "canastitas."

=== Chile ===

In [[Chile]], ceviche is often made with fillets of [[halibut]] or [[Patagonian toothfish]],<ref>

{{cite web

|url=http://www.gourmetmexicanrecipes.com/MexicanRecipes/ChileanCeviche.htm

|title=Chilean Ceviche

|accessdate=2010-08-09

}}</ref> and marinated in lime and grapefruit juices, as well as finely minced garlic and red chili peppers<ref>

{{cite web

|url=http://www.thegutsygourmet.net/ceviche.html

|title=Chilean Ceviche

|accessdate=2010-08-09

}}</ref> and often fresh mint and cilantro are added.<ref>

{{cite web

|url=http://www.foodofsouthamerica.com/chilean-ceviche.htm

|title=Chilean Ceviche

|accessdate=2010-08-09

}}</ref>

=== Ecuador ===

[[File:Ceviche ecuador.JPG|thumb|right|Ecuadorian ceviche, made of shrimp, lemon and tomato sauce]]

In [[Ecuador]], shrimp ceviche tends to be made with [[tomato sauce]] for a tangy taste. The Manabí style, made with lime juice, salt and the juice provided by the shrimp itself is very popular. Occasionally, ceviche is made with various types of local shellfish, such as black [[clam]], [[oyster]]s, [[spondylus]], [[barnacle]]s (percebes), among others. It is served in a bowl with toasted corn kernels as a side dish (fried green plantain chunks called "patacones", thinly sliced [[plantain]] chips called "chifles", and popcorn are also typical ceviche side dishes). Sea bass (corvina), octopus, and crab ceviches are also common in Ecuador. In all ceviches, lime juice and salt are ubiquitous ingredients. It is also served in a large crystal bowl with the guests helping themselves by spearing it with toothpicks.{{Citation needed|date=August 2010}}

=== Peru ===

[[File:Ceviche de pulpo.jpg|thumb|right|Peruvian ceviche]]

In [[Peru]], ceviche has been declared to be part of Peru's "national heritage" and has even had a holiday declared in its honor.<ref>http://www.livinginperu.com/news/12547</ref> The classic Peruvian ceviche is composed of chunks of raw [[Fish (food)|fish]], marinated in freshly squeezed [[key lime]] or [[bitter orange]] (''naranja agria'') juice, with sliced [[onion]]s, [[chili pepper]]s, salt and pepper. [[Cilus gilberti|Corvina]] or Cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature with chunks of corn-on-the-cob, and slices of cooked [[sweet potato]]. Regional or contemporary variations include garlic, minced Peruvian ''ají limo'', or the Andean chili [[Rocoto|''rocoto'']], toasted corn or "cancha" and ''yuyo'' ([[Edible seaweed|seaweed]]). A specialty of [[Trujillo, Peru|Trujillo]] is ceviche prepared from shark (''tollo'' or '''tojo'''). Lenguado (sole) is often used in Lima. The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly. It was created by the now deceased Peruvian-Japanese chef Dario Matsufuji, during the 1970s. Many Peruvian ''cevicherías'' serve a small glass of the marinade (as an appetizer) along with the fish, which is called ''leche de tigre'' or ''leche de pantera.''

=== The Caribbean ===

In [[Cuba]], ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper, [[habanero pepper]], and a touch of [[allspice]]. Squid and [[tuna]] are also popular. In [[Puerto Rico]] and other places in the Caribbean, the dish is prepared with coconut milk. In [[The Bahamas]] and south [[Florida]], a [[conch]] ceviche known as 'conch salad' is very popular. It is prepared by marinating diced fresh conch in lime with chopped onions, [[celery]], and [[bell pepper]]. Diced [[pequin pepper]] and/or [[Scotch bonnet (pepper)|scotch bonnet pepper]] is often added for spice. In south Florida, it is common to encounter a variation to which tomato juice has been added.

==Potential health risks==

Aside from contaminants, raw seafood can also be the vector for various pathogens, viral, bacterial, as well as larger parasitic creatures.<ref>http://seafood.ucdavis.edu/pubs/parasite.htm; http://www.medicinenet.com/script/main/art.asp?articlekey=19929;</ref>

According to the 2009 Food Code published by the United States Food and Drug Administration (FDA), specific microbial hazards in ceviche

include: ''Anisakis simplex'', ''Diphyllobothrium spp.'', ''Pseudoterranova decipiens'', and ''Vibrio parahaemolyticus''.<ref>http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ManagingFoodSafetyHACCPPrinciples/Regulators/ucm078283.htm</ref> [[Anisakiasis]] is a zoonotic disease caused by the ingestion of larval nematodes in raw seafood dishes such as ceviche.<ref>Anisakiasis. Clin Microbiol Rev. 1989 July; 2(3): 278-284; http://cmr.asm.org/cgi/content/short/2/3/278; http://www.wri.org/publication/content/8478</ref> The American Dietetic Association urges women to avoid ceviche during pregnancy.<ref>http://www.eatright.org/Public/content.aspx?id=5984</ref>

The Latin American [[cholera]] outbreaks in the 1990s have been attributed to the consumption of raw cholera-infested seafood that was eaten as ceviche.<ref>Benjamin Reilly, ''Disaster and Human History: Case Studies in Nature, Society and Catastrophe.'' McFarland: 2009. Page 351; http://www.wri.org/publication/content/8478</ref> Other studies concluded that the lack of sanitary food supply conditions, including "unwashed fruit and vegetables, contaminated food and ice from street vendors, contaminated drinking water, and contaminated crab meat transported in luggage" caused the epidemic.<ref>http://www.ncbi.nlm.nih.gov/pubmed/8544225 J.P. Guthman "Epidemic cholera in Latin America: spread and routes of transmission"</ref>

==Social aspects==

==See also==

*[[Escabeche]], cooked, rather than raw, fish in an acidic marinade

*[[Kelaguen]]

*[[List of raw fish dishes]]

==Notes==

{{Reflist|30em}}

==References==

*{{cite book

|publisher=Lonely Planet

|year=2007

|isbn=1-74059-749-4

|title=Peru

|first1=Sara

|last1=Benson

|first2=Paul

|last2=Hellander

|first3=Rafael

|last3=Wlodarski

|url=http://books.google.com/books?id=4OOKiVflYFQC

|ref=LP_peru

}}

*{{cite book

|title=Cleora's Kitchens: The Memoir of a Cook and Eight Decades of Great American Food

|first=Cleora

|last=Butler

|ref=cleora_butler

|isbn=1-57178-133-1

|year=2003

|publisher=Council Oak Books, LLC

|url=http://books.google.com/books?id=CytJGpIPh1kC

}}

*{{cite book

|title=Beyond gumbo: Creole fusion food from the Atlantic Rim

|first=Jessica B.

|last=Harris

|isbn=0-684-87062-2

|year=2003

|publisher=Simon & Schuster

|url=http://books.google.com/books?id=XE41DeijtX8C

|ref=beyond_gumbo

}}

*{{cite book

|isbn=0-471-41102-7

|title=The Appetizer Atlas: A World of Small Bites

|first1=Arthur L.

|last1=Meyer

|first1=Jon M.

|last2=Vann

|publisher=John Wiley and Sons

|year=2003

|url=http://books.google.com/books?id=w9p8mVe9wTUC

|ref=AAtlas

}}

*{{cite book

|title=Cocina Peruana

|first=Emilio

|last=Peschiera

|publisher=Ediciones Granica S.A.

|isbn=956-8077-30-8

|year=2005

|url=http://books.google.com/books?id=TBlIsgmqA8AC

|ref=peschiera

}}

*{{cite book

|title=The Great Ceviche Book

|first=Douglas

|last=Rodriguez

|isbn=1-58008-107-X

|publisher=Ten Speed Press

|date=2010-06-08

|url=http://books.google.com/books?id=dJcNQZi7_hQC&pg=PA3&dq=cebiche+origin+peru#v=onepage&q=cebiche%20origin%20peru&f=false

|page=3

|ref=great_ceviche

}}

*{{cite book

|url=http://books.google.com/books?id=icY2kM6bn-gC

|title=Entre el comal y la olla: fundamentos de gastronomía costarricense

|first1=Marjorie Ross

|last1=González

|first2=Marjorie

|last2=Ross

|publisher=Euned

|ref=entre_el_comal

}}

*{{cite news

|title=Revolución de los gustos en el Perú

|newspaper=Américas

|publisher=General Secretariat of the Organization of American States

|date=2006-06

|url=http://books.google.com/books?id=lBtkuboN5vgC&pg=PA81&dq=origen+ceviche+mexico#v=onepage&q&f=false

|ref=Revolución

}}

==External links==

{{Commons category-inline|Ceviche}}

{{Cookbook|Ceviche of Shrimp and Sea Bass}}

{{Cookbook|San Francisco style Scallop Ceviche}}

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