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Here’s why UNESCO has designated Peruvian ceviche as Intangible Cultural Heritage of Humanity

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Summary

UNESCO has recognized Peruvian ceviche as Intangible Cultural Heritage of Humanity. It is usually made with marinated raw fish or shellfish and is an emblematic dish of the country's gastronomy. Different ingredients and marinades are used depending on the region, such as lime juice, sanky, and camu camu. Mexican and Peruvian chefs have noted the differences between the ceviche prepared in their countries. The dish has been a part of Peruvian culture since pre-Columbian times, and has been popularized in Spain by the Peruvian chef Gaston Acurio.

Q&As

What is ceviche and how is it written according to the Royal Spanish Academy?
Ceviche is a dish made with marinated raw fish or shellfish typical of various Latin American countries. It is written as ceviche, cebiche, seviche or sebiche according to the Royal Spanish Academy.

What does UNESCO recognize ceviche as?
UNESCO recognizes ceviche as Intangible Cultural Heritage of Humanity.

What are the differences between the Peruvian and Mexican versions of ceviche?
The Peruvian version of ceviche is full of nuance, of depth, of aji no moto, with a clear Asian influence. In contrast, the Mexican version is more basic, with fresh fish sliced to order and seasoned with citrus.

How has Gaston Acurio contributed to the acceptance of ceviche in Spain?
Gaston Acurio has contributed to the acceptance of ceviche in Spain by opening the restaurant Astrid and Gaston, which was located right on Madrid’s central thoroughfare Paseo de la Castellana.

What ingredients are typically used to make Peruvian ceviche?
The ingredients typically used to make Peruvian ceviche are lime juice, onion, hot pepper, cilantro, salt, garlic, ginger, celery, and fish.

AI Comments

👍 It is wonderful that UNESCO has recognized Peruvian ceviche as Intangible Cultural Heritage of Humanity. This is an important milestone for Peruvian cuisine and its culture.

👎 It is unfortunate that due to its popularity, some aspects of Peruvian ceviche are being modified to suit the tastes of other countries.

AI Discussion

Me: It's about UNESCO recognizing Peruvian ceviche as Intangible Cultural Heritage of Humanity. It talks about the different varieties and how it has become a staple in Latin American cuisine.

Friend: That's really cool! It's great that it is being recognized in this way.

Me: Yeah, definitely! It speaks to the importance of culture and the way that it brings people together. It also showcases the diversity of flavors that can be found in Latin American cuisine and how it is a reflection of the people and the land.

Action items

Research other countries' ceviche recipes and compare them to Peruvian ceviche.
Try making a Peruvian ceviche recipe at home.
Visit a Peruvian restaurant to experience the dish in its traditional setting.

Technical terms

Gastronomy: The art or practice of choosing, cooking, and eating good food.
Intangible Cultural Heritage of Humanity: A recognition by UNESCO of a culture’s practices, expressions, knowledge, and skills that are passed down from generation to generation.
Ceviche: A dish made with marinated raw fish or shellfish typical of various Latin American countries.
Aji no moto: A flavor enhancer that brings out the taste of the food.
Tumbo: A fruit rich in vitamin C that comes from the Peruvian highlands, and whose juice is used in sauces served with ceviches, tiraditos and causas.
Leche de tigre: A mild sauce used to season tiraditos.