We have found an endless number of articles and information about ceviche and its origin. Many of them talk about the dispute between Spain and Peru for owning the creation of such famous dish; some others talk about the correct way to spell it: “ceviche”, “cebiche”, “sebiche” “seviche”, and we learned that all these forms are valid and authorized by RAE; we also learned its etymological definition: «ceviche» comes from the Quichuan word siwichi, meaning “fresh fish” or “tender fish”.

But we really don’t want to go so deep in these topics this time. Today we want to talk about the ample and tasty variety of ceviche that exist and that have been created thanks to the contributions of each country and region, printing on them their peculiar seal and savor. Ceviche is a tradition in countries with shores on the Pacific Ocean, such as Peru, Chile, Ecuador, and Mexico.

We invite you to discover some of them and to taste them this summer.

PERUVIAN CEVICHE – The key piece to prepare the original recipe of Peruvian ceviche is the kind of fish to use. Tradition has it that you must use sole or grouper, but they can be substituted by croaker. Another important instruction to adhere completely to the original recipe is that fish meat must not be left in lime juice more than ten minutes, as the idea is to marinate rather than cure. Chili, onion, cilantro and salt are the rest of the ingredients.

SURIMI AND MANGO CEVICHE – The tropical-ness and deliciousness of mango, combined with the freshness of fish surimi, makes an excellent fusion to prepare a delicious ceviche, to which you can add tomato, onion and cilantro.

SOY CEVICHE – Soy is one of the most versatile legumes, as not only is it consumed in its natural form but it can also be combined with many ingredients. In this case it is the protagonist of this recipe to which you can add ingredients and fresh vegetables such as tomato, cucumber, carrot and cilantro.

SHRIMP CEVICHE – There is also a ceviche where shrimp is the main protagonist; it can be fresh shrimp, although in some regions dehydrated shrimp is used. The rest of the ingredients are the traditional ones: tomato, onion and cilantro.

GROUND BEEF CEVICHE – Peculiar recipe that might go beyond the conventional stuff, as it is not prepared with sea products. However, we included it in this list as the result is truly exceptional. Ground tenderloin, diced tomato, sliced red onion, oil (olive is best), cilantro, lime, orange and mustard are the ingredients to make this delicious ceviche variation.

CENTRAL AMERICA STYLE CEVICHE – At El Salvador, Honduras and Guatemala they have their own way to prepare ceviche. It is also based on fish, but smoked. You add lime juice, salt and black pepper, onion, cilantro, and oregano finely chopped and corn grains.

DO YOU KNOW ANY OTHER CEVUCHE RECIPE YOU WOULD LIKE TO SHARE?