Therefore, we can’t be sure, but it’s likely that ceviche is a mixture of both the Quechua siwichi and the Spanish escabeche to mean ‘fresh fish preserved in acid’. I think that translation is a bit clunky, and for that reason, we all just call it ceviche, even those of us that don’t speak Spanish!
Peruvians are very proud of ceviche. Many other countries have their own versions which involve other ingredients, such as tomato in the case of Mexico, for example. However, Peruvians are adamant that the dish is their invention, and for that reason, I was really looking forward to trying it. Ceviche has a wonderful fresh and light flavour. As I mentioned briefly above, the two key ingredients are fish and lime juice, whose juice acidifies the fish and eliminates the need to cook it. The fish has a soft, fresh texture similar to sushi, and in the hot, midday weather, particularly up here in the Andes where the sun is so intense, a cool plate of ceviche is always a welcome treat, and a nice change from my typical lunches. In Perú, the two staples for lunch and dinner are rice and potatoes. Although these are great sources of carbohydrates for physical labor, which is the majority of the employment in my community, the portion sizes are huge, and my lunches often leave me feeling bloated and sleepy in the afternoons! Ceviche, by contrast, does not place carbohydrates front and center, and as such, is a much lighter dish. It depends on fresh fish, and the right balance between the lime juice, red onion, chili, salt and cilantro.
