With the economical crisis in the 80s and 90s, street vendors started selling this ceviche from wheelbarrows, "carretilla's". The ceviche was made with fish of an affordable price, so the ceviches could be sold for a reasonable price. The carretillero became very popular and although you nowadays also can eat the ceviche in restaurants, it kept its name. This dish distinguishes itself from the ceviche clásico as it besides fish has "chicharrón", fried squid, and the tiger's milk always contains ginger, celery and garlic. The great thing is that the street vendors prepare it quick and dirty while you are waiting. See the recipe here.