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Ceviche is one of the most sought after dishes in the Caribbean today. It is a dish that combines the freshness of the sea with citric acidity. Because of this, and because of its rich history, it has become much more than a meal, it is a true journey through the history and cultural diversity of Latin America.

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Ceviche and a historical journey from ancestral Peru 

To talk about the origins of ceviche, we must go back some 3,000 years, particularly on the northern coast of Peru, near Huanchaco. The ancient civilizations of the region that is now Peru, probably the Moche civilization, already consumed raw fish that was marinated with chili bell pepper and other local ingredients of the moment. Something interesting to note is that the absence of citrus fruits at that time led people to look for other acidic elements to cook the fish, such as tumbo or acid chili peppers. 

Later, after the arrival of the Spaniards to the region in 1492, new ingredients were added to the recipe, such as bitter orange, lime and lemon, which allowed the first steps to be taken towards the recipe we know today. 

The different varieties of ceviche 

As mentioned above, it is interesting to note that ceviche has evolved in many ways over the years, particularly as a result of its expansion to other countries in Latin America and the Caribbean. Among the different types of ceviche that can be found today, the following stand out: 

- Peruvian: It is generally prepared with rocoto, sweet potato and cholo corn, bathed in tiger's milk.

- Ecuadorian: It usually has a wide variety of seafood and green plantain or chifles.

- Mexican: Although it varies according to the region, it usually includes tomato, avocado, cucumber and cilantro in the Sinaloa style, but also seafood with sour orange juice in the Yucatecan coast. 

- Colombian: On the Caribbean coast it is usually prepared with mango and coconut milk. 

- Nikkei: Finally, there is a ceviche that consists of a fusion of Peruvian and Japanese cuisine, incorporating soy sauce and ginger. There are also other possibilities, such as shrimp ceviche, mango ceviche or even mixed ceviche. 

Caribbean flavors and an innovative experience: Ceviche at Morgan's Mango 

Now that we've learned about the history of ceviche and some of its main varieties, Morgan's Mango is a restaurant located in St. John since 1992 that offers a neo-Caribbean experience that celebrates both the cultural and gastronomic diversity of the islands. 

With a vibrant ambiance that represents an experience in itself and a cuisine that is committed to sustainability, local economy and environmentally friendly practices, Morgan's Mango includes interesting ceviche proposals in its menu. Take advantage of your trip to visit this restaurant that also has an extensive and varied menu of tropical cocktails and selected wines. The aim is to turn any meal into a unique and unforgettable experience.

Enjoy the wonderful taste of the Caribbean in every bite!

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