Ceviche, cebiche, sebiche, or seviche[a] (Spanish pronunciation: [seˈβitʃe]) is a cold dish consisting of fish or shellfish marinated in citrus and seasonings.

Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean[4] where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama, and Peru.

Ceviche is considered the national dish of Peru and is recognized by UNESCO as an expression of Peruvian traditional cuisine and an Intangible Cultural Heritage of Humanity.

[5] The fish or shellfish in ceviche is served raw; the citric acid from the citrus marinade causes the proteins in the seafood to become denatured, resulting in the dish appearing to be "cooked" without the application of heat.

[8][9][10] The first documented evidence of the term ceviche is from 1820, in the patriotic song "La Chicha," considered the first Peruvian national anthem.

[17] Another predecessor of ceviche originated among the Moche, a coastal civilization that began to flourish in present-day northern Peru nearly 2,000 years ago.

[20][8] The technique of macerating raw fish and meat in vinegar, citrus, and spices (escabeche) was brought to the Americas from Spain and is linked to the Muslim heritage in Spanish cuisine.

However, archeological records suggest that something resembling ceviche may have been indigenous to western South America as early as 2,000 years ago.

[22][24] The Peruvian chef Gastón Acurio further explains that the dominant position that Lima held throughout four centuries as the capital of the Viceroyalty of Peru, which at one point included most of western South America, allowed for popular dishes such as ceviche to be brought to other administrative provinces in the region, and in time becoming local cuisine incorporating regional flavors and styles.

[35][36][37][38] The Spanish, who brought citrus fruits such as the lime from Europe, may have originated the dish in Spain with roots in Moorish cuisine.

[39] Peruvian historian Juan José Vega supports the theory put forward by Fernando Rueda García, historian of Málaga and a member of the Andalusian Ethnology Commission, who suggests that it was Moorish slaves who created ceviche by mixing local and foreign ingredients that were arriving on the Iberian Peninsula.

In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, resulting in the dish appearing to be cooked without the application of heat.

Because the dish is eaten raw and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning.

The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn on the cob and slices of cooked sweet potato.

Regional or contemporary variations include garlic, fish bone broth, minced Peruvian ají limo, or the Andean chili rocoto, toasted corn or cancha and yuyo (seaweed).

The modern version of Peruvian ceviche, similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly.

[51] In Chile, ceviche is often made with fillets of halibut or Patagonian toothfish[52] and marinated in lime and grapefruit juices; finely minced garlic and red chili peppers[53] and often fresh mint and cilantro are added.

In Panama, ceviche is prepared with lemon juice, chopped onion, celery, cilantro, assorted peppers, and sea salt.

In the Caribbean, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper, habanero, and a touch of allspice.

[64] The American Dietetic Association urges women to avoid ceviche during pregnancy due to the health risks it introduces if not prepared properly.

[65] In December 2023, the practices and meanings associated with the preparation and consumption of ceviche, were recognized by UNESCO as an expression of Peruvian traditional cuisine and an Intangible Cultural Heritage of Humanity.