Ceviche
 Peruvian ceviche | |
| Course | Main course, appetizer |
|---|---|
| Place of origin | Disputed |
| Region or state | Latin American countries along the Pacific coast |
| Serving temperature | Cold; cured with lemon, lime juice |
| Main ingredients | Fish, lime, lemon, onion, chili pepper, cilantro |
| Similar dishes | Kelaguen, 'Ota 'ika, Kinilaw, Kilawin, Hinava, Poke, Naniura, gohu (Indonesian dish) |
Official name | Seviche: comida tradicional del Perú |
| Type | Intangible |
| Criteria | Knowledge, skills and practices associated with traditional medicine and gastronomy, among others |
| Designated | 26 March 2004 |
Legal basis | RDN 241/INC-2004 |
| Practices and meanings associated with the preparation and consumption of ceviche, an expression of Peruvian traditional cuisine | |
|---|---|
| Country | Peru |
| Reference | 01952 |
| Region | Latin America and the Caribbean |
| Inscription history | |
| Inscription | 2023 (18th session) |
| List | Representative |
Ceviche, cebiche, sebiche, or seviche is a traditional cold dish consisting of raw fish or shellfish marinated in citrus and seasonings. Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean where each iteration is considered native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Puerto Rico, Nicaragua, Panama, and Peru. Most notably, ceviche is considered the national dish of Peru and is recognized by UNESCO as an expression of Peruvian traditional cuisine and an Intangible Cultural Heritage of Humanity.
Unlike Japanese sashimi, which is served completely unaltered, the seafood in ceviche is marinated in fresh citrus juice—typically lemon or lime. The citric acid denatures the fish, altering the protein structure, causing the flesh to turn opaque and firm. While this process mimics the look and texture of heat-cooked fish, the seafood remains structurally raw, as acid marination does not preserve the fish or kill pathogens the way true heat-cooking or curing does. While the fish is typically marinated in lemon or sour lime juice in contemporary preparation, ancient Andean coastal inhabitants used juices from native plants like the banana passionfruit (known locally as tumbo) before the introduction of citrus fruits to the Andean region during 16th century. The dressing also includes some local variety of chili pepper or chili, replaced by mustard in some parts of Central America. The marinade usually also includes sliced or chopped onions and chopped cilantro, though in some regions such as Mexico, tomatoes, avocadoes, and tomato sauce may be included.
Ceviche is often eaten as an appetizer; when eaten as a main dish, it is usually accompanied by starchy side dishes that are designed to balance its acidity, such as sweet potato, lettuce, maize, avocado, or fried plantains, among various other accompaniments.