UNESCO has inscribed the preparation and consumption of ceviche on the Representative List of the Intangible Cultural Heritage of Humanity. This recognition marks it as the twelfth element from the country to be acknowledged on this list. It is the first related to culinary culture, encompassing the entire national territory.
The Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage, gathered in Kasane (Botswana) from December 3rd to 9th, has today (December 6th) inscribed the practices and meanings associated with the preparation and consumption of ceviche, representative of traditional Peruvian cuisine, on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.
This acknowledgment becomes the twelfth element from the country to be part of this list and is the first one related to our culinary culture covering the entire national territory.
This traditional Peruvian dish, ceviche, consists of raw fish marinated in lemon. Its diverse recipes reinforce regional and national cultural identity, consumed daily during social gatherings and festivities. Additionally, it can be prepared at home or found in traditional spaces such as cevicherías. Primarily transmitted within families, its preparation and consumption involve specific practices, knowledge, and meanings at each stage, from fishing to its preparation.
Even though it is associated with the gastronomy of the Peruvian coast, ceviche is prepared in all departments of the country using various local ingredients, resulting in different regional variations.
The FAO (Food and Agriculture Organization of the United Nations) praises this inclusion, highlighting the heritage value and dietary diversity that ceviche represents, stemming from agrobiodiversity and the traditions of fishermen and farmers throughout Peru’s history.
The nomination for this list involved farmers, fishermen, cooks, and other carriers of ceviche-making knowledge. Its preparation and consumption are part of a complex system encompassing various culinary styles, techniques, and knowledge passed down through generations.
According to Peru’s Minister of Culture, Leslie Urteaga Peña, this not only strengthens identity but also promotes economic, social, and developmental aspects, emphasizing that this inclusion will make visible the contribution to nutrition and underline the work of artisanal fishermen, agricultural producers, and traditional cooks from across the country.
