CULTURE PAG

Peruvian Ceviche

Peru is a country where cebiche is considered by its population as part of the national identity, being a dish of wide consumption on the entire north coast of the country and also revered as a central element of its gastronomy, to the point that it has been formally declared as a Cultural Heritage of the Nation and listed by Peruvians as the dish that best represents their country. Its history dates back to pre-Columbian times.  As in other countries, the dish is served in a type of restaurant known as cebichery.

There are different types of cebiche, as well as dishes derived from it, that have achieved great popularity. It is important to note that not all cebiches are made from fish, they are also made with red meats, seafood, crustaceans and vegetables: Pescad Cebiche, Mixed Cebiche, Black Shell Cebiche, Shrimp Cebiche and Octopus Cebiche.

In Peru cebiche is officially recognized as "Cultural Heritage of the Nation", as established by The National Directorial Resolution No. 241/INC of the National Institute of Culture, issued on March 23, 2004 and published in the Official Journal El Peruano, being historically considered as one of the main dishes of national gastronomy.

Eating Habits

Hi, my name is Rai and I'm from Peru. For breakfast, I usually have a cup of oatmeal with a couple of ham and cheese sandwiches. For lunch, my family and I eat chicken stew accompanied by an apple soda. For dinner, I like to have a cup of coffee accompanied by a broaster chicken with chaufa rice and fries.