Ceviche is a South American specialty of marinated, raw seafood or fish. It is also spelled as cebiche, seviche, or sebiche. Its origin traces back around 2000 years ago when the Moche civilization flourished in northern Peru. They ferment their local banana passionfruit and use its juice as a marinade for fish. Fast forward in the 1980s, ceviche was brought to the United States. And although it has countless variations around the world, including the distinctive style in Mexico and Texas, it has become a popular dish in the Pacific coastal regions of Latin America. As a matter of fact, it is the national dish of Peru. Nevertheless, ceviche is traditionally an appetizer that provides a refreshing acidic flavor with a hint of brine and heat.
- Mexico is home to the world’s largest ceviche; the dish weighed 4.5 tons.
- The National Ceviche Day is celebrated every June 28th.
- Tiger’s milk or Leche de Tigre, a common ingredient of ceviche found on restaurant menus, is not the milk of a tiger. Rather, it is the Peruvian term which describes the citrus-based marinade of the fish.