The history and tradition of Cebiche: Peru’s culinary pride

Every June 28, Peru celebrates Cebiche Day, honoring the marinated fish dish that has become a deeply rooted tradition in the country's history.

Cebiche is Peru’s flagship dish and a cultural tradition passed down through generations. Its significance is so profound that the Cebiche Culture in Peru has been recognized by UNESCO as Intangible Cultural Heritage of Humanity. Every June 28, Peru celebrates Cebiche Day, honoring its origins that date back to pre-Hispanic times when coastal communities prepared raw fish marinated in fruit juices.

Over the centuries, with the arrival of the Spanish and the introduction of lemon and onion, Cebiche evolved into the iconic dish we know today.

Source: PROMPERÚ

Origins and evolution of Cebiche

The earliest known origins of Cebiche date back more than two thousand years to the Tallan civilization in the Piura region. Similarly, the Mochica culture prepared a version of the dish using fresh fish marinated in the fermented juice of tumbo, a citrus fruit from northern Peru similar to passion fruit.

During the Spanish viceroyalty, several chroniclers noted that fish on the Peruvian coast was eaten with salt and chili. Two key ingredients were later introduced—onion and sour orange—transforming the dish. Moorish women (slaves of Muslim descent) combined these ingredients with local seaweed, and this new preparation became known as "sibech," an Arabic word meaning "sour or citrus-flavored food."

By the mid-20th century, a new way of preparing Cebiche emerged in Lima, replacing sour orange with the more delicate northern Peruvian lemon. The marinating time was also shortened, allowing the fish to retain its fresh texture. Accompaniments such as sweet potato, corn, onion, lettuce, chopped parsley, and seaweed were added, giving the dish a unique identity that firmly established it as an authentically Peruvian culinary treasure.

Source: PROMPERÚ

Cebiche Day: A national celebration

National Cebiche Day is celebrated in Peru every June 28. This festivity was officially established in 2008 to promote fish consumption and highlight the dish’s significance in the country's national identity and economy.

Cebiche was officially recognized as Cultural Patrimony of the Nation in March 2004. The National Institute of Culture (INC) granted this distinction in acknowledgment of the dish’s historical and cultural significance in Peruvian gastronomy.

Cebiche varieties

Although the classic Cebiche is made with fresh fish, lemon juice, chili pepper, red onion, and salt, there are several regional variations across Peru. These are some of them:

• Cebiche de conchas negras (Tumbes): Uses black clams instead of fish, giving the dish a more intense and distinctive flavor.
• Cebiche de camarones (Arequipa): It is prepared with river shrimp and served with ground rocoto, adding a spicy kick.
• Cebiche de trucha (Peruvian highlands): Made with fresh trout from Andean rivers, offering a milder and more delicate flavor.
• Cebiche mixto: It combines fish with seafood like squid, octopus, and prawns, creating a rich and diverse flavor.
• Tiradito: A variation without onion, where the fish is thinly sliced and drizzled with a spicy citrus sauce.

The recognition of Cebiche as National Cultural Heritage, along with its annual celebration on June 28, highlights its deep significance in Peru’s gastronomy and culture.

With its presence in restaurants worldwide and its growing popularity, Cebiche remains a symbol of Peru’s rich culinary heritage and pride.