Ceviche, an emblematic dish of Peruvian gastronomy, was announced Intangible cultural heritage of humanity By the United Nations Educational, Scientific and Cultural Organization (UNESCO).
The Intergovernmental Committee for the Protection of the Intangible Cultural Heritage last Thursday included “practices and meanings associated with the preparation and consumption of ceviche” in the list that seeks to safeguard the world’s intangible cultural heritage, and stressed that its preparation includes both Peru’s agri-food industry.
“The preparation and consumption of ceviche is part of a complex system that includes diverse cooking methods, techniques and knowledge passed down from generation to generation,” UNESCO explained.
“This is a cultural practice that is directly linked to sustainable development and values artisanal fishing and sustainable production of lemons, but it is also a representative expression of traditional Peruvian food, sharing, social cohesion and recognition among Peruvians,” he stressed. . Guiomar Alonso CanoUNESCO Representative in Peru.
Ceviche is the first Peruvian culinary item recognized by UNESCO and the twelfth in the country to be declared a World Heritage Site.
UNESCO said its recognition would serve, among other things, to strengthen the Andean nation’s identity and highlight “the work of artisanal fishermen, agricultural producers and traditional chefs from all parts of the country.”
We congratulate Peru 🇵🇪 on the inclusion of the preparation and consumption of ceviche on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity! #LivingHeritage #PerúEsCeviche 🐟🍋🍠
👉🏽More information: https://t.co/rbrSuu44qY@MinCulturaPe @UNESCO_es pic.twitter.com/P95VTrjNHs
— UNESCO Peru (@UNESCOperu) December 6, 2023
It is worth noting that the importance of the ceviche dish, prepared from raw fish marinated with lemon, makes its recipe repeated in restaurants around the world.
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