National Ceviche Day

National Cebiche Day

Who would have thought that the combination of five ingredients would lead to the creation of a dish that is not only recognized locally, but also around the world. Because it is enough to combine a good and fresh portion of fish, lemon extract, finely chopped onion, salt and chili pepper to taste for a dish that is not complex to cook to become the emblem of a country, the gastronomic emblem of Peru.

The impact of Cebiche in Peru that has its own day of celebration: every June 28, with the aim of honoring and promoting the sustainable consumption of the Peruvian flagship dish and its variations.

Cebiche perfectly combines the sour lemon and the spiciness of the chili pepper, the nutritiousness of seafood along with ingredients (such as sweet potato, corn, lettuce, cassava and corn nut, among others) that are beneficial to your health. There is nothing like feeling this fresh food on your palate, which is prepared in just minutes: the lemon juice will slowly cook the fish so that you can taste it at its exact point of cooking. Accompany the Cebiche with a Mixed Chicharron (fish, shellfish and crustaceans) or a Rice with Seafood to have a perfect duo.

Credit: YouTube / Visit Peru

An ancient and important dish

Although its day has only been celebrated since 2008, Cebiche is a heritage of the ancient Peruvians. One of the most commented and important theories is related to the Mochica culture: the ancestry of the northern coast fished to feed their own, but when they were given lunch time at sea or on the beaches, they made this simple preparation: they cut the fish into pieces and combined it with lemon juice and salt.

Then, with the Inka conquest, ingredients that are used to this day were added to accompany the delicious Cebiche: the pieces of fish were no longer alone and could be seen next to the cassava, sweet potato and corn nut.

The Peruvian flagship dish has such an impact on society that since March 23, 2004 it has been declared as Cultural Heritage of Peru by the National Institute of Culture. This historic dish is considered the main one in Peruvian gastronomy, awarded worldwide. And you, will you stay without trying it?