Ceviche is a South American appetizer that has a growing popularity across the globe. With the popularization of the hors d’oeuvre, Chefs and grandmothers came up with different recipes for their own liking. Here is one:
Optional: garnish with parsley or alfalfa sprouts.
Ceviche is a type of side dish that does not need to be cooked, it is cured in passion fruit, tumbo and any other acidic fruit or juices. During the 16th century, the Spaniards and the Moors came to Peru, to Peru to conquer the land, they brought different kinds of fruits and other goods. One of the interesting pieces these conquistadors brought were citrus, bitter oranges, lemon and lime. They introduced it to the Peruvians and was later added as a main ingredient to the dish.
The original Peruvian Ceviche was made with fresh fish, choclo also known as giant Andean corn, red onions, aji limo, tomatoes, passion fruit and all other citruses.
It has been known that the Spaniards were the ones responsible for spreading the concept of the Ceviche to their conquered territories in the Central and South America and Caribbean. Although there are different kinds of Ceviche that can be found in Ecuador, Mexico, Panama, Bolivia, Columbia, and many other countries.
Welcome! I’m happy you’re here. I'm Sara McConnell. I have a passion for cooking and desire to make healthy eating easy, tasty and fun. I often spend my free time searching for, creating and trying tasty new recipes in my kitchen. Through the blog i want to share with you my cooking experience, and I hope it can help you. Thank you so much for visiting!