Its term, like most of the Spanish vocabulary, was a legacy of the Arabic language, originating from the expression "leave it in marinade," referring to the method of cooking fish with acidic and sour broths, such as lemon or orange.
The origin of ceviche dates back to the Spanish conquest of America, bringing with it adaptations and changes to native diets and dishes. Preparations that indigenous peoples had been making for thousands of years were modified over time, resulting in the mestizo identity of American countries.
The variation of ceviche bears the unique mark of each country. For example, in Mexico, besides lemon, chili is included—an ingredient emblematic of that country. In Peru, where this dish gained more fame, potatoes and other foods are added.
In Ecuador, although each region strives to add its own touch, the most prominent is in Manabí, where it's prepared in Quito with a special touch of lemon juice for marination. In Guayaquil, ceviche is also promoted to delight the palates of tourists visiting this beautiful city.
In any case, at popular and specialized stalls, you can also indulge your preferences—whether you want fish, shrimp, mixed, shellfish, mule foot, oyster, scallop, crab, lobster, or a mixture of all the delicious seafood in a lively combination known as ceviche marinero—listening to the voices of talented chefs ready to satisfy your culinary wishes.
