The preparation of ceviche is based on raw fish, seafood, and lime juice. Due to its pronunciation, people think there is a correct way to spell it, but ceviche has various forms, such as cebiche, ceviche, sebiche, or seviche, which vary depending on the different regions of Central or South America where it is found.
Why is it called that?
Its origin dates back to the Quechua tribe, prior to the arrival of Europeans; this dish was known as "siwichi" by the tribe, meaning fresh fish.
The Japanese already mastered the technique of processing and preparing fresh fish along with seafood, so it is no surprise that this succulent food has been declared a Cultural Heritage of the Region in Peru, where a significant number of Japanese immigrants reside.
In our country
Panama’s history as a nation is relatively short compared to other South American countries; its customs, culture, and cuisine are linked to its past as an former department of Colombia, as well as the traveling of many visitors, as the country was beginning to build its structures.
In this process of developing its own identity, the technique of ceviche entered as a contribution from Quechua and Asian culture to the palate of Panamanians.
The evolution of this dish varies greatly from place to place in Panama or other countries. Whether it includes chopped onion, cilantro, garlic, and in some cases, tomato sauce, this appetizer remains a refreshing dish for the palate. Cheers!
