From Sloppy Joes To Tomatoes, Here Are 20 Foods That Latinos Can Take Credit For
Ceviche, also called seviche or cebiche, has its origins in South America. It is currently disputed whether the true birthplace of ceviche is Peru or Ecuador, but one thing is clear: This seafood preparation method is centuries old and could have come from the ancient Inca civilizations of those two countries. This preparation method, which uses the acidic juice of citrus juice instead of heat to prepare seafood, is now seen all throughout Mexico, Central, and South America — and has made it onto the menus of many trendy restaurants across the U.S. Let’s not forget where it really came from, though.
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