Practices and meanings associated with the preparation and consumption of ceviche, an expression of Peruvian traditional cuisine
UNESCO Intangible Cultural Heritage
Peruvian ceviche
Country
Peru
Reference
1952
Region
Latin America and the Caribbean
Inscription history
Inscription
2023 (18th session)
List
Representative
Ceviche, cebiche, sebiche, or seviche[a] (Spanish pronunciation:[seˈβitʃe]) is a dish consisting of fish or shellfish marinated in citrus and seasonings, recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity, although different versions of ceviche are part of the culinary culture of various Spanish-American countries along the Pacific Ocean[4] where each one is native: Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru. In Peru it is also considered a flagship dish and cultural heritage.[5]
The fish is typically cured in lemon or sour lime juice, although sour orange was historically used. The dressing also includes some local variety of chili pepper or chili, replaced by mustard in some locations in Central America. The meat is usually marinated together with sliced or chopped onion and served with chopped cilantro. In Mexico, tomato and avocado are also usually included,[6][7] and the addition of tomato sauce is common except in Chile, Panama and Peru.
The ceviche accompaniments can also be different: in Ecuador, with plantain, canguil or chifles patacones, and in Colombia, Panama and Guatemala, with salty soda crackers. The northern varieties usually use cookies or toast as a garnish. In Mexico, it is served with corn tostadas or with crackers; in Panama an extra option is the spicy chombo chili pepper to taste, and in Peru, it is served with garnishes of boiled root vegetables such as sweet potatoes, cassava or, very rarely, potatoes, and grains or seeds such as corn (boiled or roasted), legumes such as zarandaja, fried plantain (chifles), seaweed and lettuce; sometimes it can be accompanied by chilcano (broth made from fish heads).[8][9]
^"¿Es "cebiche" o "ceviche"?". rae.es. Retrieved 23 May 2023.
^"cebiche". Diccionario de la Lengua Española. Real Academia Española. Archived from the original on August 10, 2017. Retrieved August 28, 2013.
^"sebiche". Diccionario de la Lengua Española. Real Academia Española. Archived from the original on November 10, 2013. Retrieved August 28, 2013.
^Ceviches y tiraditos. Susaeta. 2014. ISBN 9788467735857. Retrieved 23 May 2023.
^"El Cebiche: un plato que une a todos los peruanos". elcomercio.pe. 16 April 2014. Retrieved 23 May 2023.
^"3 recetas fáciles y deliciosas para hacer ceviche". Retrieved 23 May 2023.
^"Esto le sirvieron a Mónica Cabrejos cuando pidió ceviche y tiradito en Cancún". Radio Capital (Perú). Retrieved 23 Dec 2018.
^Vera, Milagros (28 June 2018). "Día del ceviche: un par de barras marinas para celebrar". elcomercio.pe. Retrieved 23 May 2023.
^Centoira, Lucía (17 December 2015). "Aprende a preparar cocina peruana: ceviche clásico". www.elmundo.es. Retrieved 23 May 2023.
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Ceviche, cebiche, sebiche, or seviche (Spanish pronunciation: [seˈβitʃe]) is a dish consisting of fish or shellfish marinated in citrus and seasonings...
Peruvian ceviche, cebiche, sebiche, or seviche is a traditional dish widely eaten in Peru, specially for summer and celebrations such as Fiestas Patrias...
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from ceviche in two ways: tiradito is sliced, while ceviche is cubed; and tiradito is sauced immediately before service, hence raw, while ceviche is marinated...
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industry. In 2011, the Peruvian government declared July 28 as "National Ceviche Day" in recognition of the dish's importance to Peruvian cuisine. Peru...
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and goat are traditional too. The most traditional seafood dishes are ceviche (shrimp, mussels, oysters, fish, and others) and fish soup. Also, there...
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