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English

Different chronicles also report that along the Peruvian coast prior to the arrival of Europeans, fish was consumed with salt and ají.[21] Furthermore, this theory proposes that the natives simply switched to the citrus fruits brought by the Spanish colonists but that the main ingredients of the plate remained essentially the same.[22] In Ecuador, ceviche may have also had its origins among its coastal civilizations since both Peru and Ecuador have shared cultural heritages (such as the Inca Empire) and a large variety of fish and shellfish.[22]

Spanish

Diferentes crónicas también informan, que a lo largo de la costa peruana antes de la llegada de los europeos, el pescado se consumía con sal y ají.[9] Por otra parte, esta teoría plantea que los nativos simplemente cambiaron a los cítricos traídos por los colonizadores españoles, pero los principios de preparación del plato eran esencialmente los mismos.[20]