Questions, Peru Travel
Toll Free Peru TravelPeru Travel, Peru Tours and Peru Hotels

Travel to Peru, Cusco, trip to Machu Picchu, Choquequirao, Sillustani or Kuelap, Manu, Lago Titicaca and Inca Trail
About Us| Sitemap| Terms and Conditions| IdiomaEspanol      
Peru Travel - Peru HotelPeru Travel - Peru Hotel
> > Ceviche: Invaluable dish with a worth telling history

Ceviche: Invaluable dish with a worth telling history

Published 18 Jun 2014 08:00am in Peru Food

Ceviche Peru Food

Diced fish, lemon, onion, salt and chili- to taste. Everything else is just a nice complement. These are Ceviche's, a typical Peruvian dish, basic ingredients, that can vary according to the region.

It is, without doubts, a dish highly remarked by its freshness throughout the coast, from Tumbes up to Tacna, and can be tasted at any time, during any season. However, many people prefer to have it during summer, with a cold glass of beer or a glass of Inca Kola, a typical soda in Peru.

"There's balance and refinement in our culture, obvious in every bite" – said Gastón Acurio, a very well known Peruvian chef, some years ago. .

Ceviche Peru Food


Its name is an open debate. Peruvian Language School, considers the word "ceviche" comes from "cebo", a word used to talk about meaningless food. For The Royal Academy of Spanish Language, the sound "Cebiche" comes from Arabic; because etymologically, comes from a method to preserve bitterness, like escabeche.

Meanwhile in 2004, Peruvian government ruled that seviche should be considered "Patrimonio Cultura de la Nación" (Nation's Cultural Patrimony), and pointed "S" and "V" as accurate spelling, and not "C" and "B", considering our Moorish culinary heritage. Despite continuous investigations, the three ways are accepted because a change in order is not a change of value.


"All fish taken from rivers, or the ocean, is raw", appointed Pedro Gutiérrez de Santa Clara, Mexican chronicler, in "Guerras Civiles del Perú" (Peruvian Civil Wars), in years of Spanish invasion, being maybe the first mention regarding Ceviche in Peru.

Its origin is lost in time. Mochica culture, that was extended along the northern coast, prepared raw fish fermented in natural juice that came from a local fruit called tumbo. After that, during Inca empire, fish was fermented in "chicha de jora".

Later on, Spanish culture added two more ingredients to this preparation: lemon and onion. Products that once acclimatized in "tierra de indias", obtained a characterized and special flavor. It is perhaps for all this culture that ceviche is so appreciated by Peruvians.

Ceviche Peru Food

"Telling a Peruvian that Ceviche is not Peruvian, is like practicing adventure sports: no one foresees danger"-suggested journalist Daniel Titinger on his book called " God is Peruvian"; it is a worth mentioning fact because this dish is prepared in other countries, with different styles.


Ceviche, as all dishes in Peruvian gastronomy, shows a wide cooking variety. For instance, there are differences according to the fish or shellfish used.

Proof is Tumbes, where Ceviche is usually prepared with black shells, chifles ( sliced banana), and Andean corn. Furthermore, in Arequipa, ceviche carries pieces of celery and shrimps.
Sweet potatoes, corn or lettuce are other side dishes that go along Ceviche. Likewise, we must also mention "zarandeja" (legume), or even "yucca". As you can see, it is not only a dish from the coast. Gastronomic search is open.

Ceviche Peru Food

Where to go

There are many good restaurants to try Ceviche in Peru, we should recall that last year in April "Chez Wong", restaurant that belongs to Peruvian cook Javier Wong, was awarded and considered Ceviche, the best dish worldwide in 2014 in the World's Tastiest Fast Feasts Festival.

Journalist Nicholas Gill, from "The Wall Street Journal", ranked in 2012 the best "cevicherías" (Ceviche restaurants), in Lima. We can find:
  1. "Sonia"
  2. "El Mercado"
  3. "Los II Piratas"
  4. "La Pescadería"
  5. "Chez Wong"
  6. "Pescados Capitales"
  7. "Nikko"

According to the biggest tourist information web in the world, Trip Adiosor, "Qaya" is in place N°5 among restaurants in Arequipa in which we can try Ceviche. Followed by place N°6 "Pezcadores".

On the other hand, in Cusco, "Uchu Peruvian Steakhouse", is a recommended N° 5 place in the "Empire City".

Remember that each of the aforementioned places gives this dish a "personal touch" and can't be missed if coming to our country.

And if you have already tried it, tell us: What did you think of it?