 Though archeological records suggest that something resembling ceviche may have been consumed in Peru nearly two thousand years ago, the dominant position Lima held through four centuries as the capital of the Viceroyalty of Peru allowed for popular dishes such as ceviche to be brought to other Spanish colonies in the region, and in time they became a part of local cuisine by incorporating regional flavors and styles.Ceviche is now a popular international dish prepared in a variety of ways throughout the Americas, reaching the United States in the 1980s.The greatest variety of ceviches are found in Peru, Ecuador, Colombia, and Chile, but other distinctly unique styles can also be found in coastal Honduras, El Salvador, Belize, Guatemala, the United States, Mexico, Panama, and several other nations.