On December 6, 2023, UNESCO recognized Peruvian ceviche as an Intangible Cultural Heritage of Humanity, a significant and prestigious milestone for Peru’s rich gastronomy thatunderscores ceviche’s cultural and symbolic importance as one of the country’s most emblematic dishes.
Ceviche, made with raw fish marinated in lime juice, onions, chili, and cilantro, traces its roots back to pre-Hispanic times and was originally prepared by coastal Peruvian fishermen. Today this delicacy has transcended borders, gracing the menus of both Peruvian and international restaurants worldwide.
UNESCO highlighted not only the exquisite nature of ceviche but also the practices and significance associated with its preparation and consumption. Crafted artisanally with fresh, quality ingredients, ceviche is a carefully dedicated ritual. Enjoyed during special moments such as family celebrations or holidays, it weaves an invaluable bond among friends and family.
The recognition of ceviche as Intangible Cultural Heritage of Humanity not only emphasizes its cultural significance for Peru but also carries benefits for the country:
Preservation of Ceviche: This recognition will help preserve ceviche as an integral component of Peru’s cultural heritage, promoting the teaching and practice of traditional preparation techniques.
International Promotion: Ceviche will be promoted internationally, allowing people around the world to learn about its cultural significance.
Tourism Development: The recognition will boost tourism in Peru, with ceviche’s popularity attracting more visitors interested in exploring the country’s culinary richness.
The acknowledgment of ceviche as Intangible Cultural Heritage of Humanity is a monumental achievement for Peru. This title not only ensures the preservation of this culinary treasure but also opens doors for ceviche to shine as an internationally recognized dish.
Link to the original article (Spanish)
Finally, here’s an excellent recipe so you can prepare a delicious ceviche.
Ingredients:
500 grams of white fish fillet (corvina or sole), cut into small cubes
1 cup of fresh lime juice (approximately 8 limes)
1 red onion, finely chopped
1 aji limo or jalapeño, seedless and finely chopped
1 sprig of fresh cilantro, chopped
2 cloves of garlic, finely chopped
Salt to taste
Pepper to taste
1 large sweet potato, cooked and sliced
Cooked Peruvian corn (optional)
Lettuce leaves for garnish
Instructions:
Place the fish cubes in a large bowl and cover them with lime juice. Make sure all the fish is immersed in the juice. Let it marinate in the refrigerator for at least 30 minutes. The lime’s acidity will lightly cook the fish.
While the fish is marinating, mix the red onion, aji limo, cilantro, and garlic in a separate bowl. Add salt and pepper to taste.
After the fish has marinated, drain it and add it to the onion, aji, and cilantro mixture. Gently mix everything.
Taste and adjust the seasoning according to your preference.
Serve the ceviche in individual plates, accompanied by slices of sweet potato and Peruvian corn. You can garnish with lettuce leaves.
Ready! Enjoy this refreshing Peruvian ceviche, perfect for any occasion. Buen provecho!