Ceviche: A Brief History & How it Became a Florida Favorite

Ceviche’s Peruvian Roots

The History of Ceviche

Ceviche seems simple on the surface – a dish made of fish, citrus juices, and other seasonings and garnishes. So, how has it become one of Timoti’s most beloved dishes? Let’s get into the South American history of this summer staple and how it came to Florida!

The creation of the ceviche we know and love today dates back to the 1600’s. In Peru, the Inca prepared fish using juices instead of heat. When the Spanish came to South America, they brought along limes and introduced them to the Inca. They began to prepare the fish with lime juice, and the traditional ceviche we eat today was born.

Fun fact: ceviche is such an important part of Peruvian culture that the country celebrates National Ceviche Day every year on June 28!

In Peru, ceviche is traditionally served with sweet potatoes and corn. However, many varieties of ceviche are served across South America, Central America, Mexico, and the Caribbean because it’s so delicious. Each region has its own way of preparing ceviche, traditional side dishes, and flavors.

The Caribbean style of ceviche, which gets its creaminess from a splash of coconut milk, made its way to Florida in the 1980’s. Floridians instantly fell in love with its citrusy, fresh flavors, and now, it’s a summer must-have!

Preparing the Perfect Ceviche

Ceviche is a unique seafood dish because of the way it’s prepared. Instead of using heat to cook the fresh, flaky fish, acidic juices are used to make it firm and ready to eat. This process is called denaturing and was originally done out of the need to preserve food longer.

After marinating the fish in lime or other citrus juices, seasonings like chili or hot peppers are added to give it an extra layer of flavor. Ceviche can be served as either an appetizer or main course.

Why Ceviche is a Summer Classic

So, what makes ceviche a summer favorite at Timoti’s? It’s the perfect treat on a hot summer day because there’s no heat used to prepare the fish. It’s simply a fresh, citrusy, and filling meal you’re sure to crave in the Florida heat.

Ceviche at Timoti’s

Ceviche is served every Saturday at Timoti’s, and it’s one of our most popular summer dishes! We serve it with fresh, wild-caught shrimp, avocado, and a side of tortilla chips. It also pairs beautifully with our Archer Roose rosé!

Not a ceviche lover? We have other delicious sustainable dishes that you’ll love too! Stop by Timoti’s on Saturdays for a light, refreshing meal that you’ll crave all summer long!