Ceviche has become one of the most recognisable dishes in modern gastronomy, often serving as a gateway to the vast culinary heritage of Peru. And although several countries in South America have their own version, Peru’s has become arguably the most distinct. So much so that it has its own national day on the 28th of June where the whole country prepares and celebrates this dish. It may seem simplistic, but a perfect Ceviche requires a delicate balance of acidity, heat and sweetness.
The history of Ceviche dates back many centuries, it’s believed to have originated over 2000 years ago in the coastal region of Lima, the Mochicas used to prepare and cure fresh fish using a local fruit called tumbo (a kind of native passion fruit), it was with the arrival of the Spanish that limes and onions were eventually added.