•  Ceviche is cooked only, in effect, by chemical action caused by its acidic marinade/pickling; it's never cooked by heat (not even briefly).  Alas, the heatless preparation peculiar to this dish exposes humans to health risks [....]

In particular, unlike when cooking with physical heat, relying on the chemical action of edible acids will not kill any-&-all parasites.  The preparation method of the subject dish is categorized by scientific experts as "raw or lightly preserved fish",  along with "sashimi, sushi, ceviche, and gravlax" [‡].

Heat is not the only solution: Freezing to proper subzero temperatures also kills parasites, altho' as a practical matter, doing so requires commercial equipment [‡].  I assume, but do not claim to know, that the flash-freezers on-board fishing boats can achieve those specified low temperatures.  For some years now, such freezing has been an early step in preparing sushi or sashimi; it's at least "recommended" in Japan, and legally required in various Anglophone countries, including the U.S.A.

•  Escabeche has comparable ingredients, but differs by being cooked by heat [....]

Cooking that attains proper peak temperatures kills parasites [‡]; these temperatures are significantly lower than, e.g., the low smoking point of olive oil.  So eating escabeche does not pose the risks that eating ceviche does. 

Instead, escabeche poses only those risks that are posed by consuming seafood cooked by other methods in a restaurant, e.g.: risks from any improper handling in the chain of custody from its raw suppliers to the restaurant, and from any unsanitary habits of restaurant staff.  The latter, I've read, can be rather reliably judged from the condition of the rest-rooms.

My words above shouldn't be dismissed as squeamish alarmism: Parasites are relatively common in the flesh of ambush-predators that sprawl on the ocean bottom while waiting for their prey to appear.  I know for a fact that this is an issue for halibut (i.e., in California [†]).  I suspect that anxiety about cod from their fisheries based in New England and Maritime Canada wouldn't be easily dismissed, especially because 1 parasite is commonly called (ahem!) the "cod worm" [‡].

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Note ‡: Robert J. Price, Ph.D., and Pamela D. Tom: "Parasites in Marine Fishes".  UCSGEP 90-7, August 1990.  <https://web.archive.org/web/20110927063512/http://seafood.ucdavis.edu/Pubs/parasite.htm>.  Coäuthor Robert Price is indeed California's publicly accessible expert for this Web-page's not-entirely-pleasant subject-matter.  And U.C. Davis (Yolo Co.?), where the state's flagship animal husbandry, food science, and veterinary departments/schools are situated, is exactly 1 of the prime places that a knowledgeable person would expect to find him.  At least back before the "Golden State's" 1990s series of budget crises provided financial excuses for it to begin abandoning its life-sciences responsibilities to the feds.

Note †: Let's just say that what was, um, in the gut of my much-bigger-than-barely-legal halibut was far from being a microscopic anything.  More like a fine size for impaling as bait on a boy's fishing hook.  Do I hear a distant "Eeeuuuwww!"?

I generally don't [crucial verb is missing here] anything whose ingredients or preparation processes requires a degree in chemical engineering to understand them!

Then please allow me to provide you with some important additional information: To participate productively in this topic, you need to have an understanding of the difference between what is on-topic, versus what is off-topic.  Literal interpretation of the text of the Subject: of the topic often provides the most important indicator, as it does in this instance.

What's wrong with fresh or home-canned meat and vegetables? 

Having been provided no details, I drew 2 tentative conclusions from your question:
•  Your "vegetables" are off-topic.
•  Your "fresh or home-canned meat", judging from your lack of details, thus applying the most-common meaning, i.e., flesh from mammals or birds, are off-topic.

But do feel free to originate your own topic in which you elaborate on whatever are your issues, which apparently do not belong in this topic.

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I saw this just now and thought of you. : )
New SA restaurant all about ceviche and micheladas

I've never tried ceviche, but I certainly knew what it was thanks to this thread!

I was looking for some new options for Friday meals and found that our grocery store carries made-in-store ceviche.
Good stuff except that it had too much sugar for both my liking and my diet. Is sugar a usual ingredient or was a deviation from typical ceviche?

Don't Americans put sugar in everything?

Yes, unfortunately, I think that's a pretty accurate statement.

It may be too acidic for the American taste. Adding hot sauce made with vinegar also helps with lowering the pH.

It would make sense that their cuisine could be influenced by the Moors. After all, the Arabs dominated a large part of Spain for more than 700 years. One can see a Moorish influence in the architecture of the  Cathedral of Oaxaca, in Mexico.  

That's great insight, Poche.  I had not considered that before.  Thank you so much for your valuable input.