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Origin of Ceviche: Source List

The following list focuses on what sources state regarding the origin of Ceviche.

Remember, Simba: [1]

Regarding Peru

Most sources support the Peruvian origin.

1. Mark Ainsworth and Culinary Institute of America, Fish and Seafood: Identification, Fabrication, Utilization (Cengage Learning, 2009), 249: "Thought to have originated in Peru, ceviche is a dish or technique used for marinating and denaturing seafood. Its name is possibly derived from the Spanish word escabeche meaning 'to marinate or pickle in vinegar'."
2. Velda Largen and Deborah Bence, Guide to Good Food (Goodheart-Willcox Co., 2000), 516-517: "Although it is Peruvian in origin, ceviche is enjoyed by people throughout South America".
3. Raymond A. Sokolov, The Cook's Canon: 101 Classic Recipes Everyone Should Know (HarperCollins, 2003), 31: "Ceviche is popular in Mexico. But the most elaborate ceviche cuisine is Peruvian. [...] It would seem probable, given its omnipresence and high state of development there, that ceviche originated in Peru and spread to Mexico during the early days of Spanish colonization in the New World".
4. Kathleen Dunning Fisher, Mexican cooking: classic dishes, regional specialities, and Tex-Mex favorites (Grosset & Dunlap, 1976), 15: "It is thought that cebiche originated with the ancient fishermen of Peru".
5. Maeve O'Meara, Food Safari: Glorious Adventures Through a World of Cuisines (Hardie Grant Publishing, 2011), 216: "Most South American countries now have their own version of ceviche but it's thought to be Peruvian in origin.
6. Joanne Smith, Cuisine, Texas: a multiethnic feast (University of Texas Press, 1995), 105: "Most Texans associate the marinated white fish called ceviche with Mexico, but the New World delicacy had its origin in the land of the Incas. Althought Peruvians never migrated from the Andes to Texas, indigenous corn and potatoes and other foods moved with various South American tribes in the direction of Mexico. Conceivably, the Peruvian way with fish followed the same path".
7. Thelma Barer-Stein, You eat what you are: people, culture and food traditions (Firefly Books, 1999), : "Ceviche: strips of raw fish marinated in lime juice and lemon juice with chilies, onions, and garlic. The flesh of the fish loses its translucency and turns white as if cooked. Delicious as an appetizer. Of ancient Peruvian origin".
8. Ken Albala, Three World Cuisines: Italian, Mexican, Chinese: "How it came to be done with raw ingredients in Mexico is unknown, and though the dish appears to have originated in Peru, the use of citrus must postdate the arrival of the Spanish."
9. Elgie Gillespie, The Rough Guide to San Francisco Restaurants, Page 293: "Ceviches — fish or shellfish marinated in fresh-squeezed limejuice with chopped cilantro and red chile — originated in Peru."

Regarding Mexico

Most sources agree that, regardless of where Ceviche originates, the origin is not Mexico.

1. Marilyn Tausend, Mexican, page 13 ([2]): "The origin of Ceviche remains a subject of debate; however, its first recorded appearance in Mexico was in Acapulco in the sixteenth century. The most common theory is that the recipe arrived with long-distance fishermen from northern Chile and Peru. OTher experts believe that it arrived on the galleons that plied on the waters between Manila and Acapulco."
2. Raymond A. Sokolov, The Cook's Canon: 101 Classic Recipes Everyone Should Know (HarperCollins, 2003), 31: "Ceviche is popular in Mexico. But the most elaborate ceviche cuisine is Peruvian. [...] It would seem probable, given its omnipresence and high state of development there, that ceviche originated in Peru and spread to Mexico during the early days of Spanish colonization in the New World".