Ceviche is a South American seafood dish that originated in the ancient Incan Empire, in the region of modern-day Peru. It’s typically made from fresh, raw fish cured in citrus juices, spiced with ají chili peppers, coriander, or other seasonings, and mixed with chopped herbs and vegetables like onions and tomatoes.

While the fish in ceviche isn’t cooked in the traditional, heat-based sense, the chemical process is very similar. The citric acid from the fruit-juice marinade slowly causes the fish’s proteins to denature, in very much the same way that heating will. The result is raw fish with the opaque appearance and firmed texture of cooked fish. As long as the fish is prepared fresh, it is safe to eat.

Archeological records suggest that a dish resembling ceviche may have been in western South America as early as two thousand years ago!

Ceviche can make a great snack, side dish, or main all on its own. Our favourite ways to enjoy ceviche are with tortilla chips, piled on top of quinoa, or rolled up in a lettuce wrap or in a fresh, warm tortilla.