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The
peruvian cebiche
Peruvian cuisine is considered one of the pillars of world gastronomy, especially after the cebiche was recognized as a Peruvian national dish last year. The word 'sebiche' dates from 1820, when Peruvian soldiers sang the song "La chicha", whose lyrics were: "Venga el sebiche, la guatia, en seguida que también convida y excita a beber. Todo indio sostenga con el poto en mano que a todo tirano hay que aborrecer" / Give us sebiche and guatia too that livens us up and stimulates our desire to drink. Every Amerindian hold his mug with one hand 'cause every tyrant you have to detest."
Text by: Iván Reyna Ramos
Translation: Euroidiomas, Lima - Perú
 Some people attribute the origin of the name 'ceviche' to the word used by British sailors who came to Peruvian ports and tasted a typical dish that they called "Sea Beach", so the name could derive from those words.
Another source states that the name 'cebiche' resulted from the conjunction of its origin of pescado "encebollado" con limón (fish with onions and lemon juice) and the name "encebichado."
Some researchers, as the historian Juan José Vega, think that the origin of the name 'seviche' comes from the Arabic word "sibech" - used to name acid food. According to this version, Moorish women that were taken as war plunder by the Catholic Kings in Granada, were then taken to Peru accompanying Pizarro's army. These women used to add sour orange juice and then lemon juice to the raw fish with chili and seaweed prepared by the Prehispanic Peruvians.
At the beginning, the cebiche was prepared with bonito fish and it was considered a dish only for fishermen, black people, zambos (descendants from black and Amerindian people), Amerindians, and mestizos (descendants from Spaniards and Amerindians). The bonito is a kind of fish that, in Peru, has a strong oleaginous flavor. When people referred to the dish made with this fish, they used to say: "es como un sebo con cebolla y limón" (it is like fat with onions and lemon juice.)
There are many recipes to prepare Cebiche, and many sources for its name. Some call it 'cebiche' - as we do, according to the Royal Academy of the Spanish Language; others, 'seviche' or 'ceviche' ; and even a few call it 'sebiche'.
Regadrless of its origin or the way to call it, the fact is that everyone agrees that it is a succulent, aromatic, delicious, sparkling, invigorating, and Peruvian dish.
According to experts, the basic ingredients to prepare cebiche are fish, lemon juice, onion, limo chili, and salt. Other ingredients are just the result of a gastronomic game, creation, and contribution that each Peruvian region makes by using the supplies of their environments, or by protecting the traditions and customs in their cuisines.
Ceviche is not just another dish, but a principal food. There are many local and regional versions, and its preparation has spread with non-traditional ingredients. In general terms, it can be said that:
ˇ The Ceviche prepared with fish must be cooked in lemon juice.
ˇ It is served on a plate and eaten with a fork
ˇ It is served with sweet potatoes
ˇ It is prepared with all seafood, and any permutation is valid
Our national dish has something special, and it is widely demanded by both Peruvians and foreigners who enjoy it as a delicious experience. It is considered a "national dish" in Peru and, together with other delicious dishes, makes our gastronomy stand out worldwide. |
