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Ceviche:
A dish that carries the ocean and the soul of a nation

Ceviche is much more than a recipe: it is Peru served on a plate. Fresh, intense, and full of character, it tells a story that dates back thousands of years.

Today, it is celebrated around the world as a delicacy, but its heart will always belong to Peru.

Ancestral roots on the northern coast

The origins of ceviche go back more than 3,000 years, to the civilizations that thrived along Peru’s northern coast. Long before the arrival of the Spanish, cultures such as the Moche were already marinating fresh fish in tumbo juice (a fruit similar to passion fruit), with local salt and native chili peppers—just as diverse and vibrant as the landscape itself.

That early version of ceviche was more than just food: it was ritual. The sea provided life, and marinating its gifts was a way to give thanks and honor nature’s generosity. From the very beginning, ceviche reflected the care and deep respect Peruvians have always had for their ingredients.
⚔️ A fusion forged by history

With the arrival of the Spanish in the 16th century, new ingredients entered Andean and coastal kitchens. Citrus fruits like lime, along with onion and cilantro, helped shape a new identity for ceviche, giving rise to a more powerful, immediate, and daring flavor profile.

But the story didn’t end there.

In the 19th and 20th centuries, Japanese migrants arrived in Peru, bringing with them a millennia-old tradition of culinary precision—and a mastery of raw fish. From this encounter, nikkei cuisine was born: a unique fusion of Japanese and Peruvian cooking. Ceviche became even more refined—gaining elegance, balance, and minimalist beauty, without ever losing its Peruvian soul.

🇵🇪 More than food: a national symbol

Ceviche is not just popular—it is cultural heritage. In Peru, it is eaten at celebrations, on hot days, and even as a cure for heartbreak. There are ceviche styles for every region: from the spicy ceviche de conchas negras of the north to Amazonian versions made with river fish and exotic citrus. Each dish reflects the pride and identity of its people.

In fact, ceviche is so important that June 28 is celebrated as National Ceviche Day in Peru. It’s not just an iconic recipe—it’s an act of patriotism.

The recipe of a nation

The perfect ceviche is a lesson in simplicity and technique: fresh fish, freshly squeezed lime juice, chili pepper, cilantro, and salt. Served with sweet potato, corn, or cancha (toasted corn), every element balances the other, creating a bold, fresh, and harmonious dish.

But behind that apparent simplicity lies centuries of evolution, cultural exchange, and fusion. It is, quite literally, the flavor of Peru’s history.

Come cook it with us

At Marcelo Batata Cooking Class, we honor ceviche not only as a dish, but as a story worth living. We invite you to prepare it with your own hands, learn about its roots, and take home a piece of Peruvian pride.

Because making ceviche is connecting with the past—and enjoying it is a celebration of the best of who we are.