Fish Ceviche With Shrimp

When serving the Fish and Shrimp Ceviche from a DelicaCecy delivery platter, follow these steps to maintain its flavor and presentation: SERVING PLATTER
You will receive the ceviche with the liquid separated. Refrigerate all the ingredients except the corn. Before serving the ceviche, add the liquid, serve it as you like, and accompany it with the sweet potato and corn.

Peruvian ceviche is a dish with deep historical roots, reflecting Peru's rich cultural heritage and diverse influences. Its origins can be traced back to ancient Peruvians who preserved fish with acidic ingredients like fermented corn or tree sap. However, the modern version of ceviche, as we know it today, began to take shape during the Spanish colonial period in the 16th century. Spanish settlers introduced citrus fruits such as limes, which replaced the traditional methods of fish preservation. The dish traditionally consists of raw fish marinated in freshly squeezed lime or lemon juice, mixed with onions, cilantro, and chili peppers. The acid from the citrus juice "cooks" the fish, giving it a firm texture and vibrant flavor. Peruvian ceviche is often served with side dishes like sweet potatoes, corn, or lettuce, which complement its tangy and spicy profile. Over time, ceviche has become a symbol of Peruvian cuisine, celebrated for its fresh and bold flavors. It reflects the fusion of indigenous practices with Spanish influences, and it has gained international acclaim as a staple of Latin American culinary culture.