Ceviche

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Ceviche[2] (also spelled cebiche or seviche)[3][4] is a seafood dish popular in the coastal regions of the Americas, especially Central and South America.[5] The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, and pepper may also be added. Ceviche is usually accompanied by side dishes that complement its flavors such as sweet potato, lettuce, corn, or avocado.[6][7][8] As the dish is not cooked with heat, it must be prepared fresh to avoid the potential for food poisoning.[9]

The origin of ceviche is disputed, with claims of the invention of the dish ranging from Central and South America to Polynesian islands in the South Pacific.[5][10][11][12] Others claim that the Spanish, who brought from Europe citrus fruits such as lime,[13] originated the plate with roots in Moorish cuisine.[8] However, most historians agree that ceviche originated in the area of present-day Peru.[1][14] Along with an archaeological record that supports a dish similar to ceviche being consumed by the Moche civilization of northern Peru nearly 2000 years ago,[6] historians agree that the predecessor to the plate was brought to Peru by Moorish women from Granada who accompanied the Spaniards, and this dish eventually evolved into what nowadays is considered ceviche.[14][15] Peruvian chef Gastón Acurio further explains that the dominant position that Lima held through four centuries as the capital of the Viceroyalty of Peru allowed for popular plates such as ceviche to be brought to other Spanish colonies in the region, and that in time they became a part of local cuisine by incorporating regional flavors and styles.[16]

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