Ceviche (often erroneously spelt as cebiche or seviche) is a form of citrus marinated seafood salad that originated in the Viceroyalty of Peru. One theory suggests that it got its name from the Quechua “siwichi”; another theory suggests the name is derived from the Arabic term “sibesh” (acidic aromatic food) due to the participation of Moorish women that came to Peru during the viceroyalty, also hence the popular name Tapadas Limeñas. Some believe the dish was developed in the regional north coast of Peru, somewhere between Lambayeque and La Libertad, as a mestizo inspiration involving the aromatic and acidic touch of the Moorish cuisine and the spicy touch of the Andean aboriginal cuisine.[citation needed] The popularity of ceviche spread internationally in the latter part of the 20th century[citation needed], and is now a significant part of the Mexican cuisine, as well as those of Central America and other parts of South America, especially Ecuador.

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