Cebiche de Pescado

Description:

there are many theories regarding the source of cebiche in Peru. the first records found of people eating raw macerated fish are found in Chimu pottery and handicrafts. the Chimu people inhabited the northern coast of peru between 1100 and 1400 A.D. they were known to fish as a means of substinance, and its probable that is was common to "cook" the fresh catch with salt, aji, and macerated in the juice of some acid fruits such as tumbo, aguaymanto and passion fruit, all native south american fruits. with the arrival of the spanish in the 16th century, there was a crossbreeding of races and cultures. the spaniards introduced acid fruits such as oranges, tangerines and the small, very acidic and juicy pica limes of northern Africa. the latter thrived in Peru and a new variety appeared named chulucanas after a small village in northern Peru. the mediterranean onions and garlic were also introduced by the spaniards.

Reference:

any peruvian cookbook