There’s no shortage of controversy around ceviche: how to spell it, where it comes from, what goes in it…
And yet, even if the scholars can’t agree, one thing is certain: this bright, fresh dish is just right for those warm days we’re all hoping are on their way this spring and summer.
Ceviche has been part of life along the American Pacific coast — especially in the Andean countries — since well before the Spanish arrived. There’s evidence of it going back over 2,000 years. Much like with arepa, we’ll sidestep the question of exactly where it was born, in the interest of keeping the peace among sister nations. What we can say is that its presence is so strong and evocative that it stands as one of the most representative dishes of Hispanic America.
So what makes a ceviche truly a ceviche? For starters, while it originally meant fish and seafood, as it traveled with different peoples, conquests and migrations, the ingredient list grew considerably: chicken, beef, pork, vegetables and legumes all made their way in. But through all of it, a flavour profile held: it must be marinated in citric acid — in Inca times, tumbo fruit and certain chicha drinks; after the Spanish, bitter oranges; today, lemon and lime — it should taste fresh and vibrant, balancing acidity and brightness, be served cold or at room temperature, and come alongside onion, cilantro, sometimes tomato, avocado, corn or something with a bit of crunch. Beyond that, creativity, availability and personal taste have the final say.
In 2023, UNESCO declared Peruvian ceviche an Intangible Cultural Heritage of Humanity. A dish that wouldn’t be what it is without the meeting of Indigenous American, European and Asian peoples — much like Toronto itself.
We invite you to share a cevichito with family and friends. And so that even those who don’t eat meat can enjoy this refreshing dish, we’re leaving you here with a chickpea ceviche recipe — easy ingredients, not much time or effort required.
Chickpea Ceviche “Toronto Style”
Ingredients (serves 2–3):
- Chickpeas: 1 can (540ml/19oz), rinsed and drained.
- Lime juice: from 3 to 4 limes.
- Onion: ½ medium red onion, finely diced or thinly sliced.
- Cilantro: 1 small bunch, finely chopped (include the tender stems for extra flavour).
- Tomato: 2 Roma tomatoes (or 1 large greenhouse tomato), seeded and diced.
- Cucumber: ½ English cucumber, diced.
- Salt and pepper: to taste.
- Heat (optional): a splash of Valentina or Sriracha, or a finely chopped jalapeño if you want something fresher.
Preparation:
Marinate the onion: in a large bowl, combine the diced onion with the lime juice and a pinch of
salt. Let it sit for about 5 minutes to take the sharp edge off.
Mix: add the drained chickpeas, tomato, cucumber and cilantro.
Season: toss well and adjust salt and pepper to taste. If it feels a little dry, add a drizzle of olive
oil or a bit more lime juice.
Rest: refrigerate for at least 15 minutes to let the flavours come together.
What to serve it with?
Tortilla chips or saltine crackers are easy to find anywhere in Toronto — either works perfectly.