Ceviche
Poke, Naniura | |
Practices and meanings associated with the preparation and consumption of ceviche, an expression of Peruvian traditional cuisine | |
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Country | Peru |
Reference | 1952 |
Region | Latin America and the Caribbean |
Inscription history | |
Inscription | 2023 (18th session) |
List | Representative |
Ceviche, cebiche, sebiche, or seviche
The fish is typically cured in lemon or sour lime juice, although sour orange was historically used. The dressing also includes some local variety of chili pepper or chili, replaced by mustard in some locations in Central America. The meat is usually marinated together with sliced or chopped onion and served with chopped cilantro. In Mexico, tomato and avocado are also usually included,[6][7] and the addition of tomato sauce is common except in Chile, Panama and Peru.
The ceviche accompaniments can also be different: in Ecuador, with plantain, canguil or chifles patacones, and in Colombia, Panama and Guatemala, with salty soda crackers. The northern varieties usually use cookies or toast as a garnish. In Mexico, it is served with corn tostadas or with crackers; in Panama an extra option is the spicy chombo chili pepper to taste, and in Peru, it is served with garnishes of boiled root vegetables such as sweet potatoes, cassava or, very rarely, potatoes, and grains or seeds such as corn (boiled or roasted), legumes such as zarandaja, fried plantain (chifles), seaweed and lettuce; sometimes it can be accompanied by chilcano (broth made from fish heads).[8][9]
Etymology
The first documented evidence of the term ceviche is from 1820, in the patriotic song "La Chicha," considered the first Peruvian national anthem.
According to the
The name of the dish is spelled variously as cebiche, ceviche, seviche, or sebiche, but the most common spelling is ceviche with v, which is an alternative spelling accepted by the Royal Spanish Academy.[2][3] There are also other local variants of the name, including cerbiche and serviche.[17]
History
Various explanations of the dish's origins exist, with Peruvian researchers favoring a Pre-Hispanic origin. According to some historic sources from Peru, the
The dish is popular in the Pacific coastal regions of western South America.[22][20] The technique of macerating raw fish and meat in vinegar, citrus, and spices (escabeche) was brought to the Americas from Spain and is linked to the Muslim heritage in Spanish cuisine. However, archeological records suggest that something resembling ceviche may have been indigenous to western South America as early as 2,000 years ago.[20]
Nevertheless, some historians believe that ceviche originated during colonial times in present-day Peru and Ecuador.[23][24][25] They propose that a predecessor to the dish[specify] was brought to the area by Andalusian women of Moorish background who accompanied the Conquistadors and that this dish eventually evolved into what nowadays is considered ceviche.[24][26] The Peruvian chef Gastón Acurio further explains that the dominant position that Lima held throughout four centuries as the capital of the Viceroyalty of Peru, which at one point included most of western South America, allowed for popular dishes such as ceviche to be brought to other administrative provinces in the region, and in time becoming local cuisine incorporating regional flavors and styles.[27]
National Geographic[28] and Taste Atlas[29] recognize the origin of Ceviche in Peru. The Peruvian origin of the dish is supported by chefs including the Chilean Christopher Carpentier and the Spaniard Ferran Adrià, who in an interview stated, "Cebiche was born in Peru, and so the authentic and genuine [cebiche] is Peruvian."[30][31]
The first recipe of this dish was published by Manual Atanasio Fuentes in “The Guide of Lima.”[clarification needed] [32]
Its origin is also attributed to places ranging from Central America to Polynesia.[33][34][35][36] In Ecuador, it may have had its origins in coastal civilizations, as Ecuador shares cultural heritages (such as the Inca Empire) and a wide variety of fish and shellfish with Peru. The Ecuadorian position traces the origin of ceviche to the harvest of the Spondylus shell in the years 3500 BC to 1500 BC in the Valdivia Culture which had a diet that used marine products that were later used in ceviche.[37][38][39][40] The Spanish, who brought citrus fruits such as the lime from Europe, may have originated the dish in Spain with roots in moorish cuisine.[41] Peruvian historian Juan José Vega supports the theory put forward by Fernando Rueda García, historian of Málaga and a member of the Andalusian Ethnology Commission, who suggests that it was Moorish slaves who created the cebiche by mixing local and foreign ingredients that were arriving on the Iberian Peninsula.[42]
Ceviche as Intangible Cultural Heritage of Humanity
On December 2023, the practices and meanings associated with the preparation and consumption of ceviche, were recognized by
In awarding the honor to Peru’s ceviche, UNESCO highlighted the role of the dish in Peru’s cultural identity, the importance of artisanal sustainable fishers and traditional female ceviche cooks in cevicherías, regional variations of the dish, and how the knowledge of ingredients and techniques are passed down through families in Peru.[44]
Preparation and variants
Ceviche is marinated in a citrus-based mixture, with lemons and limes most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. Because the dish is eaten raw and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning.[45] Acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking. Traditional-style ceviche was marinated for about three hours. Modern-style ceviche, popularized in the 1970s, usually has a very short marinating period. The appropriate fish can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.[46]
Ceviche is often eaten as an
Most Latin American countries have given ceviche its own touch of individuality by adding their own particular garnishes.
-
Peruvian ceviche
-
Ecuadorian ceviche
-
Mexican ceviche
-
Ceviche from Costa Rica
South America
In Peru, ceviche has been declared part of the country's national heritage and has even had a holiday declared in its honor.
According to a study of the
In Ecuador, the classic ceviche is made up of pieces of fish pickled in lemon juice and cooked
In Chile, ceviche is often made with fillets of
In Colombia, cebiches or shrimp cocktails,[59] oysters, crabs, squid, chipi chipi, among others, and combinations of them are prepared. The sauce includes tomato sauce, mayonnaise, garlic sauce, cilantro, chopped white onion, lemon juice, among other seasonings. They are accompanied with salty soda cracker.[60]
North and Central America and the Caribbean
In Mexico, the U.S., and some parts of Central America, it is served either in cocktail cups with
and tomatoes are often added to the preparation.In El Salvador and Nicaragua, one popular ceviche recipe is ceviche de concha negra ("black conch ceviche"), known in Mexico as pata de mula ("mule's foot"). It is dark, nearly black, with a distinct look and flavor. It is prepared with lime juice, onion,
The dish includes marinated fish, lime juice, salt, ground black pepper, finely minced onions, cilantro, and finely minced peppers in Nicaragua and Costa Rica. 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, mayonnaise, 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, cilantro, assorted peppers, and sea salt. Ceviche made with 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
In the Caribbean, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper,
Health risks
Bad sanitary conditions in its preparation may lead to illness. Aside from contaminants, raw seafood can also be the vector for various pathogens, viral and bacterial, as well as larger parasitic creatures.
The American Dietetic Association urges women to avoid ceviche during pregnancy due to the health risks it introduces if not prepared properly.[68]
See also
- Boquerones en vinagre – Anchovy tapa appetizer marinated in vinegar, garlic and parsley eaten in Spain
- Escabeche – Ibero-American fish, meat or vegetable dish, cooked or raw fish or meats in an acidic marinade
- Kinilaw – Filipino seafood dish, sometimes referred to as "Philippine ceviche"
- Kilawin – Ilocano-Filipino dish raw or parcooked meats, seafood, and vegetables
- List of raw fish dishes
- List of fish dishes
Notes
References
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- ^ ISBN 9972-54-155-X.
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- Rodriguez, Douglas (2010-06-08). The Great Ceviche Book. Ten Speed Press. p. 3. ISBN 978-1-58008-107-8.