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The first documented evidence of the term "Ceviche" is from 1820, in the song "La Chicha", sung by Peruvian soldiers.

According to the Royal Spanish Academy, {{lang|es|ceviche}} has the same etymology as the Spanish term {{lang|es|escabeche}}, which derives from Mozarabic {{lang|mxi|izkebêch}}, in turn descending from Andalusian Arabic {{lang|xaa-Latn|assukkabáǧ}}, which also derives from Classical Arabic {{lang|ar-Latn|sakbāj}} ({{lang|ar|سكباج}}, meaning meat cooked in vinegar).{{cite web |title=sebiche |work=Diccionario de la Lengua Española |publisher=Royal Spanish Academy |url=http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=cebiche |accessdate=2010-08-09 }}Hans Wehr, Arabic–English Dictionary. Otto Harrassowitz KG: 1994. Page 486 It is ultimately from the unattested Middle Persian {{lang|pal-Latn|*sikbāg}}, from {{lang|pal-Latn|sik}} ("vinegar")"sik" in David Neil MacKenzie (1986), A Concise Pahlavi Dictionary, London: Oxford University Press, {{ISBN|0-19-713559-5}} and {{lang|pal-Latn|*bāg}} ("soup"), which also yielded the Persian word {{lang|fa-Latn|sekbā}} ({{lang|fa|سکبا}}, a soup made with meat and vinegar).{{lang|fa|سکبا}} in Dehkhoda Dictionary Further hypotheses base the origin of the term on {{lang|es|escabeche}}, Spanish for pickle, or it is simply a variation of the word {{lang|qu|siwichi}}.

The name of the dish may be spelled variously as {{lang|es|cebiche}}, {{lang|es|ceviche}}, {{lang|es|seviche}} or {{lang|es|sebiche}}, but the more common spelling in Peru is ceviche, with v which is an alternative spelling accepted by the Royal Spanish Academy,. However, other local terms, such as {{lang|es|cerbiche}} and {{lang|es|serviche}}, are still used as variations to name the dish.

Image:Tumbomuseolarco.jpg Culture. Larco Museum Collection.]]

Humans have marinated fish for food preservation since time immemorial.

Various explanations of ceviche's origin exist, with Peruvian nationalism favoring a Pre-Hispanic origin. According to some historic sources from Peru, ceviche originated among the Moche, a coastal civilization that began to flourish in the area of current-day northern Peru nearly 2000 years ago.{{cite book| last = Zapata Acha| first = Sergio| publisher = Universidad San Martín de Porres| title = Diccionario de gastronomía peruana tradicional| edition = 1st|date=November 2006| location = Lima, Perú| isbn = 9972-54-155-X|language=Spanish}} The Moche apparently used the fermented juice from the local banana passionfruit. Recent investigations further show that during the Inca Empire, fish was marinated with chicha, an Andean fermented beverage. Different chronicles also report that along the Peruvian coast prior to the arrival of Spaniards, fish was consumed with salt and ají.

Nevertheless, most historians agree that ceviche originated during colonial times in the area of present-day Peru.Rodriguez, The Great Ceviche Book, p. 3Peschiera, Cocina Peruana, p. 35 They propose that the predecessor to the dish was brought to Peru by Andalusian women of Moorish background who accompanied the Conquistadors and that this dish eventually evolved into what nowadays is considered ceviche.{{cite web | last =Ariansen Cespedes | first =Jaime | title =La facinante historia del Cebiche | work = Mito, Leyenda y Folklore en la Gastronomia Peruana VI | publisher =Instituto de los Andes | language =Spanish | url =http://www.historiacocina.com/paises/articulos/peru/cebiche.html | accessdate = August 28, 2013}} The Peruvian chef Gastón Acurio further explains that the dominant position that Lima held throughout four centuries as the capital of the Viceroyalty of Peru allowed for popular dishes such as ceviche to be brought to other Spanish colonies in the region and to eventually become a part of local cuisine by incorporating regional flavors and styles.

The Peruvian origin of the dish is widely agreed upon, including the Chilean Christopher Carpentier and the Spaniard Ferran Adrià, who in an interview stated, "Cebiche was born in Peru, and so the authentic and genuine [cebiche] is Peruvian."{{cite news | title = Los cocineros peruanos realizan un magnífico trabajo | newspaper = LaRepublica.pe | location =Perú | language =Spanish | publisher = LaRepublica.pe | date = August 14, 2011 }}{{cite web |year = 2011 |url = http://elcomercio.pe/gastronomia/878146/noticia-chef-chileno-reconocio-que-cebiche-pisco-sour-son-peruanos |title = Chef chileno reconoció que causa, cebiche y pisco sour son peruanos |publisher = elcomercio.pe|accessdate = 14 August 2011}}

Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. (However, 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. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.{{cite web | title =Peruvian cuisine. What food do they eat in Peru? | publisher =Travel Food Atlas | url =https://travelfoodatlas.com/what-food-do-they-eat-in-peru | access-date =2018-03-24 | archive-url =https://web.archive.org/web/20180915115441/https://travelfoodatlas.com/what-food-do-they-eat-in-peru | archive-date =2018-09-15 | url-status =dead }}

Most Latin American countries have given ceviche its own touch of individuality by adding their own particular garnishes.

File:Cebiche-don-lucho.jpg|Peruvian ceviche

File:Ceviche ecuador.JPG|Ecuadorian ceviche, made of shrimp, lemon and tomato sauce

File:Lobster and shrimp ceviche.jpg|Mexican ceviche

File:Ceviche CR.jpg|Ceviche from Costa Rica

In Peru, ceviche has been declared to be part of the country's national heritage and has even had a holiday declared in its honor.{{cite web|author= |url=http://www.livinginperu.com/news/12547 |title=Peru this Week |publisher=Livinginperu.com |date= |accessdate=2013-08-25}} The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime, with sliced onions, chili peppers, salt and pepper. Corvina 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 sweet potato. Regional or contemporary variations include garlic, fish bone broth, minced Peruvian ají limo, or the Andean chili rocoto, toasted corn or cancha and yuyo (seaweed). A specialty of Trujillo is ceviche prepared from shark (tollo or tojo). Lenguado (sole) is often used in Lima. The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, 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.{{cite web|last=Solari|first=Carola|title=Peruano + japonés|url=https://translate.google.com/translate?hl=en&sl=es&u=http://www.paula.cl/reportaje/nikkei-peruano-japones/&prev=/search%3Fq%3Dhumberto%2Bsato%2Bdario%2Bmatsufuji%26num%3D30%26hl%3Den%26safe%3Doff%26rlz%3D1C1CHKZ_enUS434US434&sa=X&ei=fT5DUcWqK7HK4AOm9oGYBA&ved=0CEQQ7gEwAQ|work=Paula.cl|accessdate=15 March 2013}} Many Peruvian cevicherías serve a small glass of the marinade (as an appetizer) along with the fish, which is called leche de tigre or leche de pantera.

In Ecuador, the shrimp ceviche is sometimes made with tomato sauce for a tangy taste. The Manabí style, made with lime juice, salt and the juice provided by the cooked shrimp itself is very popular. Occasionally, ceviche is made with various types of local shellfish, such as black clam (cooked or raw), oysters (cooked or raw), spondylus (raw), barnacles (cooked percebes), among others mostly cooked. It is served in a bowl with toasted corn kernels as a side dish (fried green plantain chunks called "patacones", thinly sliced plantain chips called chifle, and popcorn are also typical ceviche side dishes). In some regions, ceviche is served with rice on the side. Well cooked Sea bass (corvina), octopus, and crab ceviches are also common in Ecuador. In all ceviches, lime juice and salt are ubiquitous ingredients.

In Chile, ceviche is often made with fillets of halibut or Patagonian toothfish,{{cite web | url = http://www.gourmetmexicanrecipes.com/MexicanRecipes/ChileanCeviche.htm | title = Chilean Ceviche | accessdate=2010-08-09}} and marinated in lime and grapefruit juices, as well as finely minced garlic and red chili peppers{{cite web | title =Chilean Ceviche' | publisher =The Gutsy Gourmet | url =http://www.thegutsygourmet.net/ceviche.html | accessdate = August 28, 2013}} and often fresh mint and cilantro are added.{{cite web|url=https://theforkedspoon.com/ceviche-recipe/|title=Chilean Ceviche|last=Randhawa|first=Jessica|date=May 2, 2019|website=|publisher=theforkedspoon.com/|url-status=live|archive-url=|archive-date=|accessdate=November 20, 2019}}

File:Alaskan ceviche.jpg, serrano peppers, cilantro and tomato]]

In Mexico and some parts Central America, it is served either in cocktail cups with tostadas, salted crackers, or as a tostada topping and taco filling. In Mexico, when served in a cup with tomato sauce, it is called a ceviche cocktail. Although this cocktail is made from the "dry" ceviche recipe, this presentation is rather unusual outside of some specific areas, and in most areas of Mexico the ceviche cocktail is very popular.{{cite web|url=http://hidalgocarrion.com/menu/|title=MENU|work=Restaurante: Hidalgo Carrion}} Shrimp, octopus, squid, tuna, and mackerel are also popular bases for Mexican ceviche. The marinade ingredients include salt, lime, onion, chili peppers, avocado, and cilantro (coriander). Cut olives and a bit of tomatoes are often added to the preparation (ketchup is not used because it adds sugar and is not fresh).

In El Salvador and Nicaragua one popular ceviche recipe is ceviche de concha negra ("black conch ceviche"), known in Mexico as pata de mula ("mule's foot"). It is dark, nearly black, with a distinct look and flavor. It is prepared with lime juice, onion, yerba buena, salt, pepper, tomato, Worcestershire sauce, and sometimes picante (any kind of hot sauce or any kind of hot pepper) as desired.

In Nicaragua and Costa Rica, the dish includes marinated fish, lime juice, salt, ground black pepper, finely minced onions, coriander (cilantro) and finely minced peppers. 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 ketchup, mayonnaise, and tabasco sauce. The fish is typically tilapia or corvina, although mahi-mahi, shark and marlin are also popular.

In Panama, ceviche is prepared with lemon juice, chopped onion, celery, cilantro, assorted peppers, and sea salt. Ceviche de 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 squid, or served with little pastry shells called "canastitas."

In the Caribbean, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper, habanero, and a touch of allspice. 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 conch ceviche known as conch salad is very popular. It is prepared by marinating diced fresh conch in lime with chopped onions, celery, and bell pepper. Diced pequin pepper and/or scotch bonnet pepper is often added for spice. In south Florida, it is common to encounter a variation to which tomato juice has been added.

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.{{cite web | title =Parasites in Marine Fishes | work =Seafood Network Information Center – Sea Grant Extension Program | publisher =National Oceanic and Atmospheric Administration | url =http://seafood.ucdavis.edu/pubs/parasite.htm | accessdate =August 28, 2013 | url-status =dead | archiveurl =https://web.archive.org/web/20110927063512/http://seafood.ucdavis.edu/Pubs/parasite.htm | archivedate =September 27, 2011 }}{{cite web | title =Doctor's Responses | work =parasites from sushi – abdominal pain & dairrrhea article | publisher =MedicineNet, Inc. | url =http://www.medicinenet.com/script/main/art.asp?articlekey=19929 | accessdate = August 28, 2013}} According to the 2009 Food Code published by the United States Food and Drug Administration (FDA) and more recent studies, specific microbial hazards in ceviche include Anisakis simplex, Diphyllobothrium spp., Pseudoterranova decipiens and Pseudoterranova cattani, and Vibrio parahaemolyticus.[https://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ManagingFoodSafetyHACCPPrinciples/Regulators/ucm078283.htm FDA] {{webarchive |url=https://web.archive.org/web/20130227120632/https://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ManagingFoodSafetyHACCPPrinciples/Regulators/ucm078283.htm |date=February 27, 2013 }}{{cite journal |doi=10.3201/eid2110.141848|pmid=26402377|title=Human Infections with Pseudoterranova cattani Nematodes, Chile|journal=Emerging Infectious Diseases |volume=21 |issue=10 |pages=1874–5 |year=2015 |last1=Weitzel |first1=Thomas |last2=Sugiyama |first2=Hiromu |last3=Yamasaki |first3=Hiroshi |last4=Ramirez |first4=Cristian |last5=Rosas |first5=Reinaldo |last6=Mercado |first6=Rubén |pmc=4593429}} Anisakiasis is a zoonotic disease caused by the ingestion of larval nematodes in raw seafood dishes such as ceviche.{{cite journal | last =Sakanari | first =J. A. | last2 =McKerrow | first2 =J. H. | title =Anisakiasis | journal =Clinical Microbiology Reviews | volume =2 | issue =3 | pages =278–284 | publisher =American Society for Microbiology | date =July 1989 | url =http://cmr.asm.org/content/2/3/278.short | issn =1098-6618 | doi =10.1128/CMR.2.3.278 | pmid =2670191 | accessdate = August 28, 2013| pmc=358121}}{{cite web | title =Factors that played a role in cholera's resurgence | work =Publications: People & Ecosystems: World Resources 1998–99 | publisher =World Resources Institute | url =http://www.wri.org/publication/content/8478 | accessdate = August 28, 2013|archive-url =https://web.archive.org/web/20100726214308/http://www.wri.org/publication/content/8478|archive-date=2010}} The Latin American cholera outbreaks in the 1990s may have been attributed to the consumption of raw cholera-infested seafood that was eaten as ceviche.Benjamin Reilly, Disaster and Human History: Case Studies in Nature, Society and Catastrophe. McFarland: 2009. Page 351

The American Dietetic Association urges women to avoid ceviche during pregnancy.{{cite web | title =Food Safety Risks for Pregnant Women and Newborns | work =eatright.org: Public | publisher =Academy of Nutrition and Dietetics | date =December 2012 | url =http://www.eatright.org/resource/health/pregnancy/prenatal-wellness/food-safety-risks-for-pregnant-women-and-newborns | accessdate =August 28, 2013 | archive-url =https://web.archive.org/web/20150906121819/http://www.eatright.org/resource/health/pregnancy/prenatal-wellness/food-safety-risks-for-pregnant-women-and-newborns | archive-date =September 6, 2015 | url-status =dead }}

{{portal|Food}}

• Boquerones en vinagre, anchovies marinated in vinegar
• Kinilaw, also known as the Philippine Ceviche
• List of raw fish dishes
• List of fish dishes

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