Ceviche is a traditional recipe that uses raw fish marinated in lemon juice, seasoned with chili peppers and salt, along with local produce. It is possible to create quite a few different varieties.
At every step, from acquiring its ingredients to preparing and eating it, ceviche is a complex system of culinary styles, inherited knowledge, and cultural values. During the preparation of the dish at home, culinary knowledge and techniques are passed down from generation to generation, revealing the particularities and identity of each region.
As the backbone of the family economy, ceviche is sold in traditional culinary spaces, including picanteras, ramadas, huariques, cevicheras, and seafood restaurants. A popular aspect of ceviche is the nutritional value of the ingredients, along with the way it is prepared, making it a trademark of Peruvian cuisine. In addition to being a food practice associated with the coast, ceviche has been given its own local stamp based on its raw materials, culinary techniques, and cultural significance.
The practices and meanings associated with ceviche are perpetuated by the continuous action of diverse communities of bearers. The following actions can be taken to ensure resource sustainability: contaminating elements in inputs need to be monitored and controlled. Fishery management programs should be promoted through the regulation of fishing areas and fishing cycles. Educating the public about the sustainability of fishing. Promotion of programs to save native varieties, species, and breeds of traditional crops. The research and innovation programs for agriculture, aquaculture, and fisheries. Providing input-producing families with better market access, and studying the diversity of species used to prepare ceviche. Manage marine protected areas in order to conserve the marine ecosystem. Conserving Amazonian ecosystems. Diverse state entities at the national, regional, and local levels contribute to strengthening the practices and meanings associated with ceviche.
Practices, knowledge, and meanings should be maintained by taking these actions: Incorporating traditional culinary spaces into the development process, publishing research on traditional cuisine as an intangible cultural heritage Promoting and dispensing ceviche consists of the following actions: declaring ceviche to be a national cultural heritage, the declaration of ceviche as a cultural heritage of the nation, including the expressions associated with it and the spaces associated with it. Regional cuisine and agricultural products are promoted and sold at festivals, the establishment of culinary routes in regional areas, creating the Peruvian Gastronomy House, and a space dedicated to interpreting traditional culinary practices and knowledge