-- Lawrence F. London, Jr. mailto:london@sunSITE.unc.edu http://sunSITE.unc.edu/InterGarden
-- BEGIN included message
- Subject: Re: Origin of ceviche
- From: cesarap@aol.com (CesarAP)
- Date: 8 Apr 1997 01:06:19 GMT
- Newsgroups: rec.food.historic
- Organization: AOL http://www.aol.com
- References: <5ib7u1$obr@niflheim.rutgers.edu>
- Xref: szdc2 rec.food.historic:5689
Early Peruvians ate raw fish and sea weed seasoned with aji (chile). Lime juice and onions were added by the moorish women who came with the Spanish to Peru. Coriander, parsley, celery, bitter orange juice, orange juice, etc. are more modern refinements. The Central Andes area (Present day Peru and Bolivia) is one of the six places in the world where plants (including capsicums) were first domesticated. It was also the center of the largest and most developed Andean civilization. Later, Peru was the political, social and economic power of the Spanish in South America. Peru was, and still is, the culinary center of South America. From these facts one could conclude that the basics of Ceviche indeed originated in Peru. I has of course extended to almost all of South America and Mexico and has taken the character of these various countries. Near the beeches in Lima one can still find rows of "cebicherias" where you can find the basioc cebiche or the modern variations with clams, scallops, squid, etc. Cesar A. Portocarrero
-- END included message