Browsing the past
There is a theory that pre-Hispanic people cooked fish with a fruit called "tumbo". The Inca’s ate salted fish and a chicha-marinated fish dish. The Spanish contributed the Mediterranean custom of using lemon juice and onions. There are other historians that believe that Ceviche’s origin is Arabian, imported to Peru by Arabian
immigrants and re-interpreted by the Peruvians of the coastal areas. The other version is that some English-speaking people, who watched fishermen on the coast of Peru eating their fish directly from the sea with lemon juice and salt, said "See the beach". Since this a phrase that locals could not repeat well, they instead pronounced it "Ceviche"

Seviche or Ceviche?
The new "in" food of the beginning of the 21st century is actually an old world dish from South America called Ceviche.It has been one of South America’s best-kept secret for centuries, but Ceviche is becoming a popular appetizer and will be gaining popularity as the century progresses.

Ceviche’s birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish, it could easily have come from the ancient Inca civilizations of Peru and Ecuador.

Expansion
Every Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, it is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, it is accompanied by popcorn, potato ships, nuts, or corn nuts. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the  
pastry shells. In Mexico, Central, and South America, and it seems as though there are as many varieties of Ceviche as people who eat it. Latin American flavors first found a place on Florida menus with South Florida’s "New World Cuisine" in the late 1980’s.

This cuisine comes from the diverse cooking styles and tropical ingredients of the Caribbean, Latin American, Central, and South America. They became fascinated by the tempting flavors of exotic tropical fruits and vegetables. From this fascination, many versions of Ceviche were developed.



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