Ceviche is a dish native to the Viceroyalty of Peru, a colonial district of Spain that was in effect from the 16th to the 18th century and covered many of the countries within modern-day South America. As both Chile and Peru were once governed by the Viceroyalty of Peru, both countries claim to be the original homes of ceviche.

In both flavor and name, ceviche seems to be the result of the marriage of Moorish and native Andean cuisines. (It should be noted that, during the Viceroyalty, many Moorish women traveled to the Viceroyalty.) Ceviche became a very popular dish in South America and Central America. Over the centuries, it has been appropriated and translated into cuisine throughout this region of the world. In fact, ceviche has also become a part of Mexican cuisine. Some Mexican restaurants offer ceviche as a taco filling or tostada topping.

Ceviche is a dish comprised of raw seafood, marinated in a citrus-based sauce. Although grapefruits, tangelos, and oranges are sometimes used in the marinade, lemons and limes are the traditional citrus ingredients in ceviche. In addition to creating a fantastic flavor, the citrus also pickles the fish. Therefore, the fish generally tastes as though it has been cooked.

In its traditional form, ceviche is made of cubed fish, lime or lemon juice, onion, and traditional Andean spices which include salt and chile. The mixture is allowed to marinate before being served at room temperature. Depending on the fish, the marinating time can take many hours. Some fishes, however, only require a short amount of marinating time. Ceviche is often served with vegetables such as corn and potato. Of course, there are regional variations on ceviche. Some places traditionally serve a shark ceviche. Others are known for their octopus ceviche. Others still make ceviche with shellfish such as shrimp, conch, and mussels.

Like many centuries-old dishes, ceviche has been enjoyed in many different ways by many different people and peoples. Furthermore, due to its popularity, it has become a modernized dish. Some places actually serve a ceviche that goes well with ketchup as a condiment. Others serve ceviche with a side of popcorn. In its many forms and interpretations, ceviche is a delicious, fresh seafood dish that can be served as an appetizer or main course.