Origins of ceviche -

Ceviche is probably pre-Inca in origin, the first recipes for the dish very likely appearing in or near Huanchaco, a town on the northern Pacific coast of modern-day Peru. The Moche, an Andean civilization that flourished from the 1st to the 8th century CE, are known to have eaten raw fish cured in ground hot chili pepper. Seaweed was also used. Pictured are caballitos, or "little horses"—an ancient Peruvian type of boat made of totora reed and still used by fishermen on the north coast of Peru. The watercraft are depicted on Mochica pottery.

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