Ceviche is a dish that we can enjoy in different parts of the world, especially in Latin America, although it is well known that it is a purely Peruvian dish.
On this occasion we will share some curious facts about this dish.
It is perhaps the most famous dish in Peru. It is said that more than 60% of Peruvians say that this dish is the most representative of their country.
It is Cultural Patrimony of the Nation in Peru.
Since 2008, by decree of the Peruvian government, the National Ceviche Day is celebrated every June 28.
There is a controversy about what is the correct way to write the name of the dish, however, according to the Royal Spanish Academy (RAE), it can be written in four ways: ceviche, cebiche, sebiche and seviche.
The origin of ceviche dates back two thousand years, when the Moche culture prepared raw fish with the juice of a citrus fruit.
Although we know that this dish is purely Peruvian, there is also another version of its origin that says that the Arabs used a technique similar to that of the Moche culture to prepare the fish; they took it to Spain and, later, the Spaniards to America.
The word ceviche comes from the Quechua word “siwichi”, which means fresh fish.
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