Ceviche is one of the dishes that enjoys the greatest acceptance in Latin America. Its popularity in the region is so high that many studies even debate its origin, which involves raw fish, seafood, and lime. Additionally, its name is not very clear; it can be written as ceviche, cebiche, sebiche, or seviche. Some studies suggest that the origin of ceviche may come from the Arab world, where fish is prepared in a similar way. The influence of the Arab world in Spain would have crossed the Atlantic due to colonization. Other studies indicate that this dish comes from indigenous communities, thus its origins predate the arrival of the Spaniards to the American continent.
The Unknown Origin of Ceviche
Indeed, ceviche is a dish worth savoring. There is much written about ceviche and its origins. However, the most popular theory attributes its creation to the indigenous peoples of the South American Pacific coasts. According to Peruvian geographer and historian Javier Pulgar Vidal, the name cebiche originates from the Quechua word siwichi, meaning fresh or tender fish. Another hypothesis suggests that the words siwichi and sikbaǧ became confused during the Inca Empire’s conquest by the Spaniards. Research by historian Juan José Vega proposes that the origin of the word “ceviche” is linked to the Arabic term sibech. According to this, Morisco women, taken as war booty by the armies of the Catholic Monarchs in Granada, would mix sour orange juice and then lemon juice with raw fish. There is also another version derived from the English see and beach, which translates to “looking at the beach,” since it is a marine dish. Although it’s not very clear how ceviche spread across Latin America, the strongest theory is that it became a very popular dish among Spanish colonists, who prepared it everywhere they went. As a result, this recipe spread throughout Latin American colonies.
Ecuadorian or Peruvian National Ceviche?
Although this dish is typical in many countries, it is much more popular in Ecuador and Peru. Ecuadorian ceviche has some differences and similarities with Peruvian ceviche. Both types use similar ingredients such as corvina, dorado, black shells, subtle lime, Paita onion, among others. The main difference is in how the ceviche is served in Ecuador: they like to serve it in the juices of the cooked or boiled salsa, which makes it quite juicy and gives it a slightly soupy appearance. Ecuadorians typically accompany this dish with toasted corn, chifles, patties, or popcorn. Some even add tomato sauce and mustard. The Peruvian fish ceviche is also prepared with chili peppers in the lemon juice, but in Ecuador, a chili sauce is usually served at the table for everyone to add to their liking. Peruvian ceviche is often served with boiled corn and sweet potato, which is not typical in Ecuador.
Types of Ceviche in Ecuador
There are different types of ceviche depending on the region in Ecuador. They are prepared with various kinds of shells, shrimp, fish, lobsters, and other seafood gathered early in the morning from the sea. Coastal women sell them at the beach or in restaurants known as cevicherías throughout the cities. Shrimp ceviche is served in a deep bowl similar to a soup bowl but smaller; it is made with boiled shrimp, lemon juice, orange juice, tomato sauce, cilantro, pepper, and purple onion sliced in strips, in large amounts. It is typically accompanied by toasted corn, chifles, or popcorn. Fish ceviche can include concha, octopus, squid, lobster, crab, and chochos, prepared with shark or Sierra fish, cut into approximately half-inch cubes, marinated in lemon juice for several hours, with added red onion and chopped cilantro. Raw fish ceviche is usually made with rock cod, red onion, green bell pepper, cilantro, salt, and pepper; it is commonly served with toasted corn, popcorn, or fried plantains, and this is the most typical option on the Ecuadorian coast. Mullet roe (a type of giant oyster) ceviche is prepared similarly to raw fish but the oyster is steamed until it opens and cooks slightly, producing a large bowl of ceviche. In the Sierra region, where coastal products are unavailable, ceviche is prepared with chocho (a type of legume) in Riobamba, the capital of Chimborazo province, as well as in Ambato and Quito. It involves a marinade of chopped tomato, cilantro, salt, lemon, and optionally chili. It is served with toasted corn, popcorn, and chifles. Other versions include ceviche with palm heart or mushrooms prepared similarly to chocho ceviche. In Ecuador, when seafood is preferred, a chicken ceviche is also made, cooked separately and prepared like other varieties.
