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588:. In Ecuador, it may have had its origins in coastal civilizations, as Ecuador shares cultural heritages (such as the Inca Empire) and a wide variety of fish and shellfish with Peru. The Ecuadorian position traces the origin of ceviche to the harvest of the Spondylus shell in the years 3500 BC to 1500 BC in the Valdivia Culture which had a diet that used marine products that were later used in ceviche. The Spanish, who brought citrus fruits such as the lime from Europe, may have originated the dish in Spain with roots in
628:. The statement was made within the framework of the eighteenth session of its Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage. As a basis for its decision, it was considered that the preparation and consumption of ceviche in Peru, "entail specific practices, knowledge and meanings at each stage, from fishing to cultivating the ingredients and preparing the dish. As recipes vary from one region to the next, the dish also strengthens regional cultural identity".
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Panama an extra option is the spicy chombo chili pepper to taste, and in Peru, it is served with garnishes of boiled root vegetables such as sweet potatoes, cassava or, very rarely, potatoes, and grains or seeds such as corn (boiled or roasted), legumes such as zarandaja, fried plantain (chifles), seaweed and lettuce; sometimes it can be accompanied by chilcano (broth made from fish heads).
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648:. Acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking. Traditional-style ceviche was marinated for about three hours. Modern-style ceviche, popularized in the 1970s, usually has a very short marinating period. The appropriate fish can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.
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304:. Different versions of ceviche are part of the culinary culture of various Spanish-American countries along the Pacific Ocean where each one is native: Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru. In Peru it is also considered a flagship dish and cultural heritage.
311:
The ceviche accompaniments can also be different: in
Ecuador, with plantain, canguil or chifles patacones, and in Colombia, Panama and Guatemala, with salty soda crackers. The northern varieties usually use cookies or toast as a garnish. In Mexico, it is served with corn tostadas or with crackers; in
833:
and its connection with
Peruvian cultural diversity (2022), an example of the impact on gastronomy of culture and population diversity throughout its territory —in which fishers, farmers and chefs come together— is the great variety of ceviches offered by Peruvian marine cuisine. In his book Ceviche
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Bad sanitary conditions in its preparation may lead to illness. Aside from contaminants, raw seafood can also be the vector for various pathogens, viral and bacterial, as well as larger parasitic creatures. According to the United States Food and Drug
Administration and studies since 2009, specific
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In awarding the honor to Peru's ceviche, UNESCO highlighted the role of the dish in Peru's cultural identity, the importance of artisanal sustainable fishers and traditional female ceviche cooks in cevicherías, regional variations of the dish, and how the knowledge of ingredients and techniques are
842:
In
Ecuador, the classic ceviche is made up of pieces of fish pickled in lemon juice and cooked or shrimp cooked using the tomato juice or water along with the shrimp shells, with sliced red onions, sliced tomatoes, salt, pepper, cilantro, and oil. The mixture is traditionally marinated for several
307:
The fish is typically cured in lemon or sour lime juice, although sour orange was historically used. The dressing also includes some local variety of chili pepper or chili, replaced by mustard in some locations in
Central America. The meat is usually marinated together with sliced or chopped onion
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The dish includes marinated fish, lime juice, salt, ground black pepper, finely minced onions, cilantro, and finely minced peppers in
Nicaragua and Costa Rica. It is usually served in a cocktail glass with a lettuce leaf and soda crackers on the side, as in Mexico. Popular condiments are tomato
900:
In
Colombia, cebiches or shrimp cocktails, oysters, crabs, squid, chipi chipi, among others, and combinations of them are prepared. The sauce includes tomato sauce, mayonnaise, garlic sauce, cilantro, chopped white onion, lemon juice, among other seasonings. They are accompanied with salty soda
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In Panama, ceviche is prepared with lemon juice, chopped onion, celery, cilantro, assorted peppers, and sea salt. Ceviche made with corvina (white sea bass) is very popular and is served as an appetizer in most local restaurants. It is also commonly prepared with octopus, shrimp, and
838:
documents the different nuances through the tour of the ceviche route through Tumbes, Piura, Lambayeque, La
Libertad, Ancash, the Lima coast, Lima, Ica, Arequipa, Moquegua and Tacna. This great diversity has motivated different chefs to create new types of ceviches.
721:
229:
537:) 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.
878:(cooked percebes), among others mostly cooked. Well-cooked sea bass (corvina) or bicuda (picudo), octopus, and crab ceviches are also common in Ecuador. In all ceviches, red onion, lemon juice, cilantro, salt, and oil are ubiquitous ingredients.
560:, 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.
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style, made with lemon juice, salt, and the juice provided by the cooked shrimp itself, and sometimes topped with peanut butter, is very popular. Occasionally, ceviche is made with various types of local shellfish, such as black
644:, 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
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or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn on the cob and slices of cooked
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810:, consists of fish marinated for a few minutes and served promptly. It was developed in the 1970s by Peruvian-Japanese chefs, including Dario Matsufuji and Humberto Sato. Many Peruvian
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Ceviche is marinated in a citrus-based mixture, with lemons and limes most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become
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and served with chopped cilantro. In Mexico, tomato and avocado are also usually included, and the addition of tomato sauce is common except in Chile, Panama and Peru.
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1027:. Squid and tuna are also popular. In Puerto Rico and other places in the Caribbean, the dish is prepared with coconut milk. In the Bahamas and south Florida, a
1248:
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Various explanations of the dish's origins exist, with
Peruvian researchers favoring a Pre-Hispanic origin. According to some historic sources from Peru, the
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570:
recognize the origin of
Ceviche in Peru. The Peruvian origin of the dish is supported by chefs including the Chilean Christopher Carpentier and the Spaniard
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494:, a coastal civilization that began to flourish in present-day northern Peru nearly 2,000 years ago. The Moche used the fermented juice from the local
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The American Dietetic Association urges women to avoid ceviche during pregnancy due to the health risks it introduces if not prepared properly.
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background who accompanied the Conquistadors and that this dish eventually evolved into what nowadays is considered ceviche. The Peruvian chef
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In Peru, ceviche has been declared part of the country's national heritage and has even had a holiday declared in its honor. The classic
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and marinated in lime and grapefruit juices; finely minced garlic and red chili peppers and often fresh mint and cilantro are added. On
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857:. In some regions, ceviche is served with rice on the side. Ceviches in Ecuador are seasoned with tomato sauce, mustard, and oil. The
458:, which is an alternative spelling accepted by the Royal Spanish Academy. There are also other local variants of the name, including
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604:, who suggests that it was Moorish slaves who created the cebiche by mixing local and foreign ingredients that were arriving on the
2192:"Practices and meanings associated with the preparation and consumption of ceviche, an expression of Peruvian traditional cuisine"
2058:
2031:
177:
Practices and meanings associated with the preparation and consumption of ceviche, an expression of Peruvian traditional cuisine
152:
1613:
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outbreaks in the 1990s may have been attributed to the consumption of raw cholera-infested seafood that was eaten as ceviche.
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or as a tostada topping and taco filling. In Mexico, when served in a cup with tomato sauce, it is called a ceviche cocktail.
2145:
2007:
1951:
1644:
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All four spellings are included in the Dictionary of the Spanish language; each one is used in a different geographical area.
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is a zoonotic disease caused by the ingestion of larval nematodes in raw seafood dishes such as ceviche. The Latin American
616:
On December 2023, the practices and meanings associated with the preparation and consumption of ceviche, were recognized by
1031:
ceviche known as conch salad is very popular. It is prepared by marinating diced fresh conch in lime, chopped onions, and
3180:
3170:
2617:
2422:
Duarte-Casar, Rodrigo; Robalino-Vallejo, Jessica; Buzetta-Ricaurte, María Fernanda; Rojas-Le-Fort, Marlene (12 May 2022).
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Most Latin American countries have given ceviche its own touch of individuality by adding their own particular garnishes.
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is often added for spice. In south Florida, it is common to encounter a variation to which tomato juice has been added.
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968:("mule's foot"). It is dark, nearly black, with a distinct look and flavor. It is prepared with lime juice, onion,
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3160:
3095:
3090:
2701:
Weitzel, Thomas; Sugiyama, Hiromu; Yamasaki, Hiroshi; Ramirez, Cristian; Rosas, Reinaldo; Mercado, Rubén (2015).
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that developed in central Peru between 3500 BC. to 1800 BC. has left evidence of the use and consumption of raw
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In the Caribbean, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper,
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further explains that the dominant position that Lima held throughout four centuries as the capital of the
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hours and served with a bowl of toasted corn kernels as a side dish; fried green plantain chunks called "
684:
655:; if eaten as a main dish, it is usually accompanied by side dishes that complement its flavors, such as
574:, who in an interview stated, "Cebiche was born in Peru, and so the authentic and genuine is Peruvian."
1461:
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in present-day Peru and Ecuador. They propose that a predecessor to the dish was brought to the area by
334:
1888:"The Peruvian ceviche and the history that made it a Cultural Patrimony of the Nation | Pisac Inn"
1453:
720:
1123: – Ibero-American fish, meat or vegetable dish, cooked or raw fish or meats in an acidic marinade
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133:
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In Mexico, the U.S., and some parts of Central America, it is served either in cocktail cups with
417:, a soup made with meat and vinegar). Another hypothesis is that it derives from the Quechua word
2445:
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The first recipe of this dish was published by Manual Atanasio Fuentes in "The Guide of Lima."
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Cleora's kitchens : the memoir of a cook & eight decades of great American food
806:. The modern version of Peruvian ceviche, similar to the method used in making Japanese
2976:
2735:
2702:
2396:
2370:
2135:
783:
779:
760:. Regional or contemporary variations include garlic, fish bone broth, minced Peruvian
753:
672:
518:
379:
2792:
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1117: – Anchovy tapa appetizer marinated in vinegar, garlic and parsley eaten in Spain
3084:
2449:
1036:
993:
890:
835:
530:
526:
491:
1013:
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are also popular bases for Mexican ceviche. The marinade ingredients include salt,
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28:
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2913:
Cleora's Kitchens: The Memoir of a Cook and Eight Decades of Great American Food
1106:
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741:
533:. The technique of macerating raw fish and meat in vinegar, citrus, and spices (
499:
194:
83:
2625:
2440:
2423:
1351:"Esto le sirvieron a Mónica Cabrejos cuando pidió ceviche y tiradito en Cancún"
2823:
2514:
2488:
2083:
1543:"Descubre el origen del Cebiche, uno de los potajes más "trendys" y aclamados"
1096:
1001:
989:
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cuisine. Peruvian historian Juan José Vega supports the theory put forward by
567:
487:
2783:
1135: – Ilocano-Filipino dish raw or parcooked meats, seafood, and vegetables
2155:
2017:
1961:
1926:
1129: – Filipino seafood dish, sometimes referred to as "Philippine ceviche"
1120:
997:
950:
871:
652:
585:
545:
534:
340:
285:
2846:
Disaster and Human History: Case Studies in Nature, Society and Catastrophe
2744:
2726:
1681:(in Spanish) (1st ed.). Lima, Perú: Universidad San Martín de Porres.
597:
327:
2801:
2109:"Libertad Regalado: "el primer ceviche que sale al mundo es el de Manabí""
159:
2938:. General Secretariat of the Organization of American States. June 2006.
2292:
1997:
1941:
1906:
1024:
1020:
946:
875:
844:
749:
113:
103:
87:
2775:
2424:"Toward a characterization of Ecuadorian ceviche: much more than shrimp"
1908:
Entre el comal y la olla : fundamentos de gastronomía costarricense
378:, meaning meat cooked in vinegar). It is ultimately from the unattested
1132:
1126:
1083:
985:
977:
942:
914:
882:
807:
668:
660:
516:
coast before the arrival of Spaniards, fish was consumed with salt and
125:
121:
1911:(in Spanish) (1 ed.). Editorial Universidad Estatal a Distancia.
1100:
486:
with chili and salt, according to the investigations of archaeologist
2216:
1858:"Chef chileno reconoció que causa, cebiche y pisco sour son peruanos"
1824:
1005:
867:
853:
766:
617:
540:
Nevertheless, some historians believe that ceviche originated during
504:
293:
289:
219:
129:
2865:. Academy of Nutrition and Dietetics. December 2012. Archived from
2956:
Entre el comal y la olla: fundamentos de gastronomía costarricense
1825:"Ceviche | Traditional Fish Dish From Peru | TasteAtlas"
1704:
Entre el comal y la olla: fundamentos de gastronomía costarricense
1028:
954:
908:
664:
589:
549:
513:
95:
91:
2624:. National Oceanic and Atmospheric Administration. Archived from
2622:
Seafood Network Information Center – Sea Grant Extension Program
1651:(in Spanish). Lima: Ediciones El País, S.L. September 19, 2008.
863:
803:
209:
1614:"This is the origin of ceviche, Peru's most international dish"
2820:
Publications: People & Ecosystems: World Resources 1998–99
2652:
parasites from sushi – abdominal pain & dairrrhea article
2347:
Julio Elías, Alvaro Garcia, Ian Mount y Maia Schiling , 2022.
2059:"La Concha Spondylus y su importancia: El Origen del Ceviche"
1977:"History Of Ceviche, Seviche, Cebiche, Whats Cooking America"
1427:
337:, the word might have the same etymology as the Spanish term
1975:
Stradley, Linda (2015-05-18). What's Cooking America (ed.).
1813:
Ceviche: the surprising history behind Peru's raw fish dish"
960:
In El Salvador and Nicaragua, one popular ceviche recipe is
2212:"UNESCO Names Peru's Ceviche Intangible Cultural Heritage"
1377:"Día del ceviche: un par de barras marinas para celebrar"
1842:"Los cocineros peruanos realizan un magnífico trabajo".
1016:
or served with small pastry shells called "canastitas."
2349:"Analysis of Innovation in Peru's Gastronomic Industry"
2032:"El cebiche ecuatoriano tiene su historia de mestizaje"
358:
2978:
Beyond gumbo: Creole fusion food from the Atlantic Rim
2137:
Beyond gumbo: Creole fusion food from the Atlantic Rim
980:(any hot sauce or any kind of hot pepper) as desired.
752:, with sliced onions, chili peppers, salt and pepper.
490:. Another predecessor of ceviche originated among the
1775:
Mito, Leyenda y Folklore en la Gastronomia Peruana VI
1645:"Perú decreta el 28 de Junio como el Día del Seviche"
996:. The fish is typically tilapia or corvina, although
814:
serve a small glass of the marinade, which is called
580:
Its origin is also attributed to places ranging from
498:. Recent investigations further show that during the
2816:"Factors that played a role in cholera's resurgence"
1403:"Aprende a preparar cocina peruana: ceviche clásico"
395:
389:
382:
2859:"Food Safety Risks for Pregnant Women and Newborns"
1730:
1728:
1330:"3 recetas fáciles y deliciosas para hacer ceviche"
1304:"El Cebiche: un plato que une a todos los peruanos"
612:
Ceviche as Intangible Cultural Heritage of Humanity
248:
240:
235:
225:
215:
205:
176:
109:
79:
71:
60:
49:
38:
2975:
2253:"Peruvian cuisine. What food do they eat in Peru?"
1565:
1563:
512:. Different chronicles also report that along the
330:," considered the first Peruvian national anthem.
2770:(3). American Society for Microbiology: 278–284.
957:and tomatoes are often added to the preparation.
2953:González, Marjorie Ross; Ross, Marjorie (2001).
881:In Chile, ceviche is often made with fillets of
349:
2758:Sakanari, J. A.; McKerrow, J. H. (July 1989).
1679:Diccionario de gastronomía peruana tradicional
1235:
1233:
1202:
1200:
2592:"¿ Cómo hacer Ceviche de Camaron Colombiano?"
2360:Acurio, Gaston. 2015. Ceviche Power. Planeta.
1522:
897:, marinated in lemon juice and coconut milk.
465:
459:
445:
439:
433:
427:
426:The name of the dish is spelled variously as
418:
412:
406:
338:
321:
8:
964:("black conch ceviche"), known in Mexico as
373:
367:
284:) is a dish consisting of fish or shellfish
19:
3045:. W. W. Norton & Company. p. 479.
3000:The Appetizer Atlas: A World of Small Bites
2822:. World Resources Institute. Archived from
2170:"El ceviche es español (lo sentimos, Perú)"
1999:The appetizer atlas: a world of small bites
905:North and Central America and the Caribbean
2560:Ceviches y tiraditos El rincón del paladar
320:The first documented evidence of the term
193:
27:
18:
2791:
2734:
2439:
1672:
1670:
1586:"En Caral y Moche ya se servían ceviche"
626:Intangible Cultural Heritage of Humanity
302:Intangible Cultural Heritage of Humanity
2997:Meyer, Arthur L.; Vann, Jon M. (2003).
1996:Meyer, Arthur L.; Vann, Jon M. (2003).
1174:
1155:
822:, as an appetizer along with the fish.
680:
2658:from the original on November 14, 2012
1777:(in Spanish). Instituto de los Andes.
1639:
1637:
1635:
1633:
1631:
1432:DLE: Diccionario de la Lengua Española
1251:from the original on November 10, 2013
917:, serrano peppers, cilantro and tomato
632:passed down through families in Peru.
173:
2932:"Revolución de los gustos en el Perú"
1677:Zapata Acha, Sergio (November 2006).
1655:from the original on October 26, 2016
1052:microbial hazards in ceviche include
326:is from 1820, in the patriotic song "
292:and seasonings, and is recognized by
279:
7:
1846:(in Spanish). Perú. August 14, 2011.
1750:Mariuxi Prieto (15 September 2010).
1489:Otto Harrassowitz KG: 1994. Page 486
1401:Centoira, Lucía (17 December 2015).
1218:from the original on August 10, 2017
2329:from the original on 17 August 2014
2255:. Travel Food Atlas. Archived from
1800:Revolución de los gustos en el Perú
1781:from the original on August 5, 2018
1771:"La facinante historia del Cebiche"
1701:
1523:
1506:, London: Oxford University Press,
413:
374:
185:UNESCO Intangible Cultural Heritage
2317:Solari, Carola (11 January 2010).
2276:
1946:(12 ed.). Council Oak Books.
1868:from the original on 4 August 2011
1716:
913:Alaskan ceviche made with Pacific
450:, but the most common spelling is
14:
3060:Rodriguez, Douglas (2010-06-08).
2495:from the original on May 24, 2013
2002:. Hoboken, New Jersey: J. Wiley.
1569:
1458:Diccionario de la Lengua Española
1245:Diccionario de la Lengua Española
1212:Diccionario de la Lengua Española
401:("soup"), which also yielded the
67:countries along the Pacific Ocean
2351:Inter-American Development Bank.
1099:
786:is ceviche prepared from shark (
719:
707:
695:
683:
158:
147:
2470:from the original on 2009-11-16
2299:from the original on 2010-07-12
1799:
1549:from the original on 2021-12-26
1468:from the original on 2012-02-13
1375:Vera, Milagros (28 June 2018).
827:Inter-American Development Bank
602:Andalusian Ethnology Commission
230:Latin America and the Caribbean
59:
48:
3066:. Ten Speed Press. p. 3.
1734:
1594:(in Spanish). 12 December 2023
1:
2764:Clinical Microbiology Reviews
740:is composed of chunks of raw
651:Ceviche is often eaten as an
16:Dish of marinated raw seafood
2715:Emerging Infectious Diseases
2683:Food and Drug Administration
2618:"Parasites in Marine Fishes"
2539:. www.foodofsouthamerica.com
2236:
1504:A Concise Pahlavi Dictionary
1183:"¿Es "cebiche" o "ceviche"?"
825:According to a study of the
622:Peruvian traditional cuisine
397:
390:
384:
359:
298:Peruvian traditional cuisine
54:
2974:Harris, Jessica B. (2003).
2848:. McFarland: 2009. Page 351
2563:. Susaeta Ediciones. 2014.
2134:Harris, Jessica B. (2003).
529:coastal regions of western
525:The dish is popular in the
407:
368:
75:Cold; cured with lime juice
3197:
3039:Presilla, Maricel (2012).
3018:Peschiera, Emilio (2005).
2916:. Council Oak Books, LLC.
2441:10.1186/s42779-022-00131-w
1769:Ariansen Cespedes, Jaime.
1487:Arabic–English Dictionary.
1247:. Real Academia Española.
1214:. Real Academia Española.
829:(IDB) about innovation in
502:, fish was marinated with
363:, which also derives from
354:, in turn descending from
3024:. Ediciones Granica S.A.
2893:Mexico One Plate at aTime
1066:Pseudoterranova decipiens
192:
181:
143:
26:
20:
2982:. Simon & Schuster.
2895:. Simon & Schuster.
2140:. Simon & Schuster.
1616:. tapasmagazine.es. 2023
1434:. Real Academia Española
972:, salt, pepper, tomato,
941:, onion, chili peppers,
893:, the preferred fish is
636:Preparation and variants
3003:. John Wiley and Sons.
2910:Butler, Cleora (2003).
2703:"Human Infections with
2428:Journal of Ethnic Foods
2084:"El origen del ceviche"
1940:Butler, Cleora (2003).
1905:Ross, Marjorie (2001).
1864:. elcomercio.pe. 2011.
1139:List of raw fish dishes
1075:Vibrio parahaemolyticus
1070:Pseudoterranova cattani
962:ceviche de concha negra
726:Ceviche from Costa Rica
350:
3063:The Great Ceviche Book
2891:Bayless, Rick (2000).
2727:10.3201/eid2110.141848
2279:The Great Ceviche Book
1719:The Great Ceviche Book
918:
764:, or the Andean chili
466:
460:
446:
440:
434:
428:
423:, meaning fresh fish.
419:
339:
322:
277:Spanish pronunciation:
55:See here the arguments
2690:on February 27, 2013.
2628:on September 27, 2011
2491:. The Gutsy Gourmet.
1649:El País Internacional
1462:Royal Spanish Academy
1115:Boquerones en vinagre
912:
594:Fernando Rueda García
345:, which derives from
335:Royal Spanish Academy
3181:Uncooked fish dishes
3171:Puerto Rican cuisine
2869:on September 6, 2015
2863:eatright.org: Public
2654:. MedicineNet, Inc.
2648:"Doctor's Responses"
2397:"Ceviche de Camarón"
2371:"Ceviche de Pescado"
2295:. Livinginperu.com.
1752:"Ecuadorian Ceviche"
1500:David Neil MacKenzie
1355:Radio Capital (Perú)
1272:Ceviches y tiraditos
1041:Scotch bonnet pepper
974:Worcestershire sauce
887:Patagonian toothfish
847:", or thinly sliced
748:in freshly squeezed
620:as an expression of
600:and a member of the
296:as an expression of
3116:Costa Rican cuisine
2776:10.1128/CMR.2.3.278
2517:. The Gutsy Gourmet
2319:"Peruano + japonés"
2172:. traveler.es. 2016
1702:González and Ross,
1530:Dehkhoda Dictionary
1144:List of fish dishes
802:) is often used in
564:National Geographic
558:Viceroyalty of Peru
496:banana passionfruit
244:2023 (18th session)
236:Inscription history
72:Serving temperature
23:
3176:Salvadoran cuisine
3156:Panamanian cuisine
3151:Nicaraguan cuisine
3136:Guatemalan cuisine
3121:Ecuadorian cuisine
3042:Gran Cocina Latina
2515:"Chilean Ceviche'"
2489:"Chilean Ceviche'"
2403:(in Spanish). 2018
2377:(in Spanish). 2018
2115:. 4 September 2022
2038:. 24 February 2019
2036:www.eluniverso.com
1829:www.tasteatlas.com
1756:weblogtheworld.com
1008:are also popular.
919:
782:). A specialty of
770:, toasted corn or
702:Ecuadorian ceviche
510:fermented beverage
480:Caral Civilization
281:[seˈβitʃe]
164:Media: Ceviche
3166:Pascuense cuisine
3111:Colombian cuisine
3073:978-1-58008-107-8
3052:978-0-393-05069-1
2844:Benjamin Reilly,
2537:"Chilean Ceviche"
2464:"Chilean Ceviche"
1275:. Susaeta. 2014.
1023:, and a touch of
870:(cooked or raw),
866:(cooked or raw),
606:Iberian Peninsula
356:Andalusian Arabic
333:According to the
258:
257:
172:
171:
153:Cookbook: Ceviche
3188:
3161:Peruvian cuisine
3096:Belizean cuisine
3091:Bahamian cuisine
3077:
3056:
3035:
3014:
2993:
2981:
2970:
2949:
2927:
2906:
2879:
2878:
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2812:
2806:
2805:
2795:
2755:
2749:
2748:
2738:
2698:
2692:
2691:
2686:. Archived from
2674:
2668:
2667:
2665:
2663:
2644:
2638:
2637:
2635:
2633:
2614:
2608:
2607:
2605:
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2596:viviendocali.com
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2293:"Peru this Week"
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2057:Caramel, Santi.
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1179:
1163:
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1109:
1104:
1103:
1061:Diphyllobothrium
1055:Anisakis simplex
976:, and sometimes
831:Peruvian Cuisine
820:leche de pantera
738:Peruvian ceviche
723:
711:
699:
690:Peruvian ceviche
687:
484:peruvian anchovy
469:
463:
449:
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437:
431:
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394:("vinegar") and
393:
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365:Classical Arabic
362:
353:
344:
325:
283:
278:
199:Peruvian ceviche
197:
174:
162:
151:
80:Main ingredients
65:Hispanic America
31:
24:
22:
3196:
3195:
3191:
3190:
3189:
3187:
3186:
3185:
3146:National dishes
3141:Mexican cuisine
3131:Florida cuisine
3101:Chilean cuisine
3081:
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2705:Pseudoterranova
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2063:clubensayos.com
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1310:. 16 April 2014
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907:
734:
727:
724:
715:
714:Mexican ceviche
712:
703:
700:
691:
688:
638:
614:
596:, historian of
582:Central America
476:
318:
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201:
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61:Region or state
50:Place of origin
34:
17:
12:
11:
5:
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3128:
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3118:
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3103:
3098:
3093:
3083:
3082:
3079:
3078:
3072:
3057:
3051:
3036:
3030:
3021:Cocina Peruana
3015:
3009:
2994:
2988:
2971:
2965:
2950:
2944:
2928:
2922:
2907:
2901:
2886:
2883:
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2880:
2850:
2837:
2807:
2750:
2721:(10): 1874–5.
2693:
2669:
2639:
2609:
2583:
2570:978-8467735857
2569:
2550:
2528:
2506:
2480:
2455:
2414:
2388:
2362:
2353:
2340:
2309:
2284:
2269:
2244:
2237:Benson et al.
2229:
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2146:
2126:
2100:
2075:
2049:
2023:
2008:
1988:
1967:
1952:
1932:
1917:
1897:
1879:
1849:
1844:LaRepublica.pe
1834:
1816:
1804:
1792:
1761:
1742:
1737:Cocina Peruana
1724:
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1694:
1687:
1666:
1627:
1605:
1577:
1559:
1534:
1515:
1491:
1478:
1445:
1419:
1407:www.elmundo.es
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834:Power (2015),
816:leche de tigre
733:
730:
729:
728:
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713:
706:
704:
701:
694:
692:
689:
682:
673:cooking banana
646:food poisoning
637:
634:
613:
610:
542:colonial times
475:
472:
380:Middle Persian
317:
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254:Representative
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110:Similar dishes
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3132:
3129:
3127:
3124:
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3119:
3117:
3114:
3112:
3109:
3107:
3106:Citrus dishes
3104:
3102:
3099:
3097:
3094:
3092:
3089:
3088:
3086:
3075:
3069:
3065:
3064:
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3054:
3048:
3044:
3043:
3037:
3033:
3031:956-8077-30-8
3027:
3023:
3022:
3016:
3012:
3010:0-471-41102-7
3006:
3002:
3001:
2995:
2991:
2989:0-684-87062-2
2985:
2980:
2979:
2972:
2968:
2966:9789968311281
2962:
2958:
2957:
2951:
2947:
2945:9780071596602
2941:
2937:
2933:
2929:
2925:
2923:1-57178-133-1
2919:
2915:
2914:
2908:
2904:
2902:0-684-84186-X
2898:
2894:
2889:
2888:
2884:
2868:
2864:
2860:
2854:
2851:
2847:
2841:
2838:
2826:on 2010-07-26
2825:
2821:
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2811:
2808:
2803:
2799:
2794:
2789:
2785:
2781:
2777:
2773:
2769:
2765:
2761:
2760:"Anisakiasis"
2754:
2751:
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2598:. 22 May 2023
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2259:on 2018-09-15
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1381:elcomercio.pe
1378:
1371:
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1308:elcomercio.pe
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1282:9788467735857
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1038:
1037:pequin pepper
1034:
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994:Tabasco sauce
991:
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891:Easter Island
888:
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851:chips called
850:
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1047:Health risks
1018:
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966:pata de mula
965:
961:
959:
933:, tuna, and
920:
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650:
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503:
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319:
310:
306:
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268:
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260:
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100:chili pepper
3126:Fish dishes
2401:El Bucanero
2375:El Bucanero
2277:Rodriguez,
2088:youtube.com
1862:El Comercio
1735:Peschiera,
1717:Rodriguez,
1620:29 February
1598:22 December
1485:Hans Wehr,
1107:Food portal
1080:Anisakiasis
1033:bell pepper
970:yerba buena
929:, octopus,
812:cevicherías
568:Taste Atlas
500:Inca Empire
241:Inscription
3085:Categories
2873:August 28,
2830:August 28,
2662:August 28,
2632:August 28,
2543:August 28,
2521:August 28,
2499:August 28,
2474:2010-08-09
2303:2013-08-25
2282:, pp. 5–10
2263:2018-03-24
2223:2024-02-27
2197:2024-02-27
2147:0684870622
2113:bagre.life
2009:0471411027
1982:2017-11-28
1953:1571781331
1785:August 28,
1659:August 28,
1570:Harrison,
1553:2021-08-16
1472:2010-08-09
1255:August 28,
1222:August 28,
1170:References
990:mayonnaise
546:Andalusian
488:Ruth Shady
360:assukkabáǧ
53:Disputed.
2959:. Euned.
2784:1098-6618
2709:Nematodes
2450:248725703
2434:(1): 16.
1872:14 August
1802:pp. 80–81
1498:"sik" in
1454:"sebiche"
1438:30 August
1428:"Cebiche"
1241:"sebiche"
1208:"cebiche"
1121:Escabeche
998:mahi-mahi
951:coriander
901:cracker.
876:barnacles
872:spondylus
845:patacones
746:marinated
653:appetizer
642:denatured
586:Polynesia
548:women of
535:escabeche
347:Mozarabic
341:escabeche
328:La Chicha
316:Etymology
286:marinated
216:Reference
118:'Ota 'ika
44:appetizer
2936:Américas
2745:26402377
2711:, Chile"
2707:cattani
2656:Archived
2493:Archived
2468:Archived
2333:15 March
2327:Archived
2323:Paula.cl
2297:Archived
2176:22 April
2156:50905957
2018:52631729
1962:55742726
1927:48168513
1866:Archived
1779:Archived
1707:, p. 171
1653:Archived
1547:Archived
1502:(1986),
1466:Archived
1249:Archived
1216:Archived
1185:. rae.es
1093:See also
1035:. Diced
1025:allspice
1021:habanero
947:cilantro
935:mackerel
923:tostadas
849:plantain
796:Lenguado
784:Trujillo
762:ají limo
750:key lime
467:serviche
461:cerbiche
351:izkebêch
114:Kelaguen
104:cilantro
2802:2670191
2736:4593429
1740:, p. 35
1575:, p. 85
1133:Kilawin
1127:Kinilaw
1084:cholera
986:ketchup
978:picante
953:). Cut
943:avocado
915:halibut
883:halibut
874:(raw),
868:oysters
859:Manabí
854:chifles
808:sashimi
780:seaweed
754:Corvina
669:avocado
661:lettuce
590:moorish
550:Moorish
527:Pacific
474:History
452:ceviche
447:sebiche
441:seviche
435:ceviche
429:cebiche
420:siwichi
403:Persian
388:, from
323:ceviche
273:seviche
269:sebiche
265:cebiche
261:Ceviche
206:Country
138:Naniura
126:Kilawin
122:Kinilaw
33:Ceviche
21:Ceviche
3070:
3049:
3028:
3007:
2986:
2963:
2942:
2920:
2899:
2800:
2793:358121
2790:
2782:
2743:
2733:
2602:4 June
2576:4 June
2567:
2448:
2217:Forbes
2154:
2144:
2119:21 May
2093:21 May
2068:21 May
2042:21 May
2016:
2006:
1960:
1950:
1925:
1915:
1722:, p. 3
1685:
1510:
1412:23 May
1386:23 May
1360:23 Dec
1335:23 May
1314:23 May
1288:23 May
1279:
1189:23 May
1072:, and
1064:spp.,
1006:marlin
1004:, and
992:, and
955:olives
945:, and
927:Shrimp
772:cancha
767:rocoto
618:UNESCO
598:Málaga
505:chicha
385:sikbāg
369:sakbāj
294:UNESCO
290:citrus
226:Region
157:
130:Hinava
39:Course
2678:"FDA"
2446:S2CID
2242:p. 78
1150:Notes
1029:conch
1014:squid
1002:shark
931:squid
788:tollo
671:, or
665:maize
514:Incan
492:Moche
454:with
444:, or
408:sekbā
405:word
396:*
383:*
375:سكباج
271:, or
96:onion
92:lemon
3068:ISBN
3047:ISBN
3026:ISBN
3005:ISBN
2984:ISBN
2961:ISBN
2940:ISBN
2918:ISBN
2897:ISBN
2875:2013
2832:2013
2798:PMID
2780:ISSN
2741:PMID
2664:2013
2634:2013
2604:2023
2578:2023
2565:ISBN
2545:2013
2523:2013
2501:2013
2409:2023
2383:2023
2335:2013
2239:Peru
2178:2023
2152:OCLC
2142:ISBN
2121:2023
2095:2023
2070:2023
2044:2023
2014:OCLC
2004:ISBN
1958:OCLC
1948:ISBN
1923:OCLC
1913:ISBN
1874:2011
1787:2013
1683:ISBN
1661:2013
1622:2024
1600:2023
1524:سکبا
1508:ISBN
1440:2023
1414:2023
1388:2023
1362:2018
1337:2023
1316:2023
1290:2023
1277:ISBN
1257:2013
1224:2013
1191:2023
1068:and
939:lime
895:tuna
864:clam
804:Lima
800:sole
792:tojo
776:yuyo
774:and
742:fish
624:and
566:and
464:and
414:سکبا
300:and
250:List
220:1952
210:Peru
134:Poke
88:lime
84:Fish
2788:PMC
2772:doi
2731:PMC
2723:doi
2436:doi
1527:in
1039:or
885:or
818:or
794:).
790:or
584:to
519:ají
398:bāg
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
