In regard to its origin, various explanations are given. According to some historic sources from Peru, ceviche would have originated among the Moche, a coastal civilization that began to flourish in the area of current-day northern Peru nearly 2000 years ago. The Moche apparently used the fermented juice from the local banana passionfruit. Recent investigations further show, during the Inca Empire, fish were marinated with the use of chicha, an Andean fermented beverage. Different chronicles also report, along the Peruvian coast prior to the arrival of Europeans, fish was consumed with salt and ají. Furthermore, this theory proposes the natives simply switched to the citrus fruits brought by the Spanish colonists, but the main concepts of the plate remain essentially the same. In Ecuador, it could have also had its origins with its coastal civilizations, as both Peru and Ecuador have shared cultural heritages (such as the Inca Empire) and a large variety of fish and shellfish.