Editing Ceviche (section)

== History ==
Various explanations of the dish's origins exist, with Peruvian researchers favoring a pre-Hispanic origin. According to some historic sources from Peru, the [[Caral–Supe civilization|Caral civilization]] that developed in central Peru between 3500 BC to 1800 BC has left evidence of the use and consumption of raw [[Peruvian anchoveta|Peruvian anchovy]] with chili and salt, according to the investigations of archaeologist [[Ruth Shady]].<ref>{{Cite news |date=12 December 2023 |title=En Caral y Moche ya se servían ceviche|language=es |website=[[La República]]|url=https://larepublica.pe/cultural/2023/12/12/en-caral-y-moche-ya-se-servian-ceviche-gastronomia-peruana-patrimonio-cultural-unesco-historia-del-peru-991392|access-date=22 December 2023}}</ref> Another predecessor of ceviche originated among the [[Moche culture|Moche]], a coastal civilization that began to flourish in present-day northern Peru nearly 2,000 years ago.<ref>{{cite news |year = 2023 |url = https://www.tapasmagazine.es/en/this-is-the-origin-of-ceviche-perus-most-international-dish/ |author-first1=José Manuel|author-last1=Ruiz Blas|title = This is the origin of ceviche, Peru's most international dish |publisher = tapasmagazine.es |access-date = 29 February 2024}}</ref><ref name="EPI">{{cite news |date=September 19, 2008 |title=Perú decreta el 28 de Junio como el Día del Seviche |language=es |newspaper=El País Internacional |publisher=Ediciones El País, S.L. |location=Lima |url=http://internacional.elpais.com/internacional/2008/09/19/actualidad/1221775203_850215.html |url-status=live |access-date=August 28, 2013 |archive-url=https://web.archive.org/web/20161026183559/http://internacional.elpais.com/internacional/2008/09/19/actualidad/1221775203_850215.html |archive-date=October 26, 2016}}</ref><ref name="Dicc1">{{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=es}}</ref> The Moche used the fermented juice from the local [[banana passionfruit]].<ref name="EPI"/> 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 [[Incan]] coast before the arrival of Spaniards, fish was consumed with salt and ''[[Ají (sauce)|ají]]''.<ref name="Dicc1" />

The dish is popular in the [[Pacific Ocean|Pacific]] coastal regions of western [[South America]].<ref name="Ross, p. 171">[[#entre el comal|González and Ross, ''Entre el comal y la olla: fundamentos de gastronomía costarricense'']], p. 171</ref><ref name="EPI"/> The technique of macerating raw fish and meat in vinegar, citrus, and spices ([[escabeche]]) 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.<ref name="EPI"/>

Nevertheless, some historians believe that ceviche originated during [[Spanish colonization of the Americas|colonial times]] in present-day Peru and Ecuador.<ref name="Rodriguez, p. 3">[[#great ceviche|Rodriguez, ''The Great Ceviche Book'']], p. 3</ref><ref name="Peschiera, p. 35">[[#peschiera|Peschiera, ''Cocina Peruana'']], p. 35</ref><ref>{{cite web |title=Ecuadorian Ceviche|author= Mariuxi Prieto|website=weblogtheworld.com |date=15 September 2010 |url=https://weblogtheworld.com/countries/southern-america/ecuadorian-ceviche}}</ref> They propose that a predecessor to the dish{{specify|date=January 2023}} was brought to the area by [[Andalusia]]n women of [[Moors|Moorish]] background who accompanied the Conquistadors and that this dish eventually evolved into what is now considered ceviche.<ref name="Peschiera, p. 35" /><ref name="historiacocina.com">{{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 =es | url =http://www.historiacocina.com/paises/articulos/peru/cebiche.html | access-date =August 28, 2013 | archive-date =August 5, 2018 | archive-url =https://web.archive.org/web/20180805142916/https://www.historiacocina.com/paises/articulos/peru/cebiche.html | url-status =live }}</ref> 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]], 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.<ref name="Revolución">[[#Revolución|Revolución de los gustos en el Perú]] pp. 80–81</ref>

[[National Geographic]]<ref>"[https://web.archive.org/web/20230512011026/https://www.nationalgeographic.com/travel/article/ceviche%2Dsurprising%2Dhistory%2Dbehind%2Dperus%2Draw%2Dfish%2Ddish Ceviche: the surprising history behind Peru's raw fish dish"]</ref> and [[TasteAtlas|Taste Atlas]]<ref>{{Cite web|url=https://www.tasteatlas.com/ceviche|title=Ceviche &#124; Traditional Fish Dish From Peru &#124; TasteAtlas|website=www.tasteatlas.com}}</ref> 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 [[Ferran Adrià]], who in an interview stated, "Cebiche was born in Peru, and so the authentic and genuine [cebiche] is Peruvian."<ref>{{cite news | title = Los cocineros peruanos realizan un magnífico trabajo | newspaper = LaRepublica.pe | location =Perú | language =es | date = August 14, 2011 }}</ref><ref>{{cite news |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 |newspaper = El Comercio |publisher = elcomercio.pe |access-date = 14 August 2011 |archive-date = 4 August 2011 |archive-url = https://web.archive.org/web/20110804153439/http://elcomercio.pe/gastronomia/878146/noticia-chef-chileno-reconocio-que-cebiche-pisco-sour-son-peruanos |url-status = live }}</ref>

The first recipe for this dish was published by Manual Atanasio Fuentes in "The Guide of Lima."<ref>{{Cite web|url=https://pisacinn.com/the-peruvian-ceviche-and-the-history-that-made-it-a-cultural-patrimony-of-the-nation/|title=The Peruvian ceviche and the history that made it a Cultural Patrimony of the Nation &#124; Pisac Inn|website=pisacinn.com}}</ref>{{clarify |date =July 2023}}

Its origin is also attributed to places ranging from [[Central America]] to [[Polynesia]].<ref>{{cite book|last=Ross|first=Marjorie|title=Entre el comal y la olla : fundamentos de gastronomía costarricense|url=https://www.worldcat.org/oclc/48168513|year=2001|publisher=Editorial Universidad Estatal a Distancia|isbn=9789968311281|edition=1|language=es|oclc=48168513}}</ref><ref>{{cite book|last=Butler|first=Cleora|title=Cleora's kitchens: the memoir of a cook & eight decades of great American food|url=https://www.worldcat.org/oclc/55742726|year=2003|publisher=Council Oak Books|isbn=1571781331|edition=12|language=en|oclc=55742726}}</ref><ref>{{cite news|last=Stradley|first=Linda|title=History Of Ceviche, Seviche, Cebiche, Whats Cooking America|url=http://whatscookingamerica.net/History/CevicheNotes.htm|date=2015-05-18|access-date=2017-11-28|editor=What's Cooking America|language=en-US}}</ref><ref>{{cite book|last1=Meyer|first1=Arthur L.|title=The appetizer atlas: a world of small bites|url=https://www.worldcat.org/oclc/52631729|date=2003|publisher=J. Wiley|isbn=0471411027|location=Hoboken, New Jersey|oclc=52631729|last2=Vann|first2=Jon M.}}</ref> 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&nbsp;BC to 1500&nbsp;BC in the [[Valdivia culture]], whose diet used marine products that were later used in ceviche.<ref name="eluniverso.com">{{cite web |title=El cebiche ecuatoriano tiene su historia de mestizaje |url=https://www.eluniverso.com/fotogalerias/el-cebiche-ecuatoriano-tiene-su-historia-de-mestizaje/ |website=www.eluniverso.com |date=24 February 2019 |access-date=21 May 2023}}</ref><ref>{{cite web |last1=Caramel |first1=Santi |title=La Concha Spondylus y su importancia: El Origen del Ceviche |url=https://www.clubensayos.com/Ciencia/La-Concha-Spondylus-y-su-importancia-El-Origen/5563131.html |website=clubensayos.com |access-date=21 May 2023}}</ref><ref>{{cite web |title=El origen del ceviche |url=https://www.youtube.com/watch?v=RJzhlh8d7bg |website=youtube.com | date=24 November 2021 |access-date=21 May 2023}}</ref><ref>{{cite web |title=Libertad Regalado: "el primer ceviche que sale al mundo es el de Manabí" |url=https://bagre.life/contenido/cultura-urbana/libertad-regalado/ |website=bagre.life |date=4 September 2022 |access-date=21 May 2023}}</ref> The Spanish, who brought citrus fruits such as the lime from Europe, may have originated the dish in Spain with roots in [[Moors|Moorish]] cuisine.<ref>{{cite book|last=Harris|first=Jessica B.|title=Beyond gumbo: Creole fusion food from the Atlantic Rim|url=https://archive.org/details/beyondgumbocreol0000harr|year=2003|publisher=Simon & Schuster|isbn=0684870622|language=en|oclc=50905957}}</ref> Peruvian historian Juan José Vega supports the theory put forward by Fernando Rueda García, historian of [[Málaga]] and a member of the Andalusian Ethnology Commission, who suggests that it was Moorish slaves who created ceviche by mixing local and foreign ingredients that were arriving on the [[Iberian Peninsula]].<ref name="traveler.es">{{cite web |year = 2016|url = https://www.traveler.es/gastronomia/articulos/origen-ceviche-peruano-espanol/8991 |title = El ceviche es español (lo sentimos, Perú)|publisher = traveler.es |access-date = 22 April 2023}}</ref>