National Cebiche Day: Are you familiar with the different types of this famous dish?

Did you know that Cebiche is a dish that has been around for over 2,000 years?

The ancient Mochicas were enjoying fresh fish marinated in acidic juices long before the Spaniards arrived. This rich culinary tradition has developed over the centuries, blending influences from various cultures to create the gastronomic legacy we cherish today.

June 28 is a special day in Peru dedicated to celebrating Cebiche, a dish that delights taste buds globally. From gourmet restaurants to humble street carts, Cebiche represents the richness and diversity of our cuisine. On this day, Peruvians not only savor this delicious dish but also reaffirm their cultural identity and pride.

Photography: Mallku Producciones / PROMPERÚ

National Cebiche Day

This date was established to celebrate Cebiche and highlight the significance of Peruvian gastronomy. It serves as a reminder of traditional practices and acknowledges the worldwide impact of Peruvian cuisine culture.

The goal is to promote sustainable fishing and conserve our marine resources. Additionally, it aims to promote economic development through gastronomy, showing how a recipe can drive growth for entire communities.

Photography: Ministerio de Cultura

Why is it celebrated in winter?

It is celebrated on June 28, a date close to Fisherman's Day and St. Peter and Paul's Day on June 29, to honor those who dedicate their lives to the sea. This celebration pays tribute to the deep connection between our culture and the ocean. These days, artisanal fishermen are recognized for their hard work and contributions to Peruvian gastronomy.

The intriguing story behind the name

The name "Cebiche" may come from two different roots: the Quechua word "siwichi," which means fresh fish, and the Arabic word "sibech," meaning sour food. These theories highlight the diverse cultural influences that have contributed to this dish.

According to scientist and gastronomic researcher Mariano Valderrama, ancient Peruvians were using marinating techniques with acidic juices long before the Spaniards arrived, utilizing local fruits like tumbo. Lemons and onions were introduced during the colonial era, and they have since shaped the recipe into its modern form.

Types of Cebiche

Let's explore the different types of Cebiche found throughout the country, from the coast to the highlands and the jungle. They vary in ingredients and seasonings, offering a rich diversity of flavors and styles.

1. Traditional Cebiche

The classic Cebiche is widely recognized and typically made with fish like sea bass or grouper. It includes ingredients such as red onion, lime juice, chili pepper, and salt, served alongside corn and sweet potato. It is an ideal dish for summer days, blending the tangy lime, spicy chili, and the fish's freshness to achieve a uniquely balanced flavor profile. Moreover, it showcases Peru's geographical diversity, utilizing the bounty of both the sea and our agriculture.

2. Amazonian Cebiche

In the Peruvian Amazon, Cebiche gets a special touch. They use river fish like paiche or maiden fish, along with local citrus fruits such as camu camu, and add aji charapita, serving it with yucca and sacha culantro. It is a burst of unique flavors. The Amazon area, known for its rich biodiversity, provides ingredients not seen in other parts of Peru.

Photography: Mas Media / PROMPERÚ

3. Andean Cebiche

The Andean region offers various types of Cebiche. For instance, in the central highlands, you can enjoy trout Cebiche, while in Arequipa, it is popular to savor the tasty shrimp Cebiche.

Additionally, Cebiche de chocho (or tarwi), a legume native to the Peruvian Andes, serves as the primary ingredient of this recipe that replaces fish with this protein-rich superfood.

4. Chinguirito from Piura

This Cebiche features shredded dried guitarfish, a type of fish akin to stingray. Mixed with Tambogrande lemon, aji limo, and red onion, it is served alongside zarandaja beans and chifles. This dish bursts with diverse textures and flavors. The dried guitarfish offers a distinctive texture and flavor that beautifully complements the citrusy tang of the lemon and the spiciness of chili. Zarandaja, a traditional bean from northern Peru, adds a nutritious and unique element to the dish. It's accompanied by chifles, thinly sliced fried bananas, providing a delightful crunch.

5.    Cebiche de conchas negras (black shells) from Tumbes

Tumbes is renowned for its black shells, a mollusk with a robust flavor and reputed aphrodisiac qualities. These shells are marinated in Chulucanas lemon and served with rocoto pepper, creating a truly distinctive Cebiche. Found at the confluence of freshwater and saltwater, black shells offer an unmatched taste and texture. This Cebiche is not only a delight for the taste buds but also celebrates the culinary heritage of the region.

6.    Cebiche from Huacho

This Cebiche is notable for its use of sour orange and arnaucho chili, which together create a uniquely delicious flavor. The sour orange provides a distinct level of acidity compared to lemon, giving a refreshing twist to the Cebiche. The arnaucho chili, a local variety, contributes a characteristic spiciness and rich flavor that enhances the dish.

World Heritage

It is no surprise that the methods and skills involved in making Cebiche have been declared an Intangible Cultural Heritage of Humanity. This recognition highlights its significance to our cultural identity and its power to bring communities together.

Photography: Karina Mendoza/ PROMPERÚ

UNESCO emphasized that Cebiche is not just food; it is a cultural expression that unites families and communities, fostering social cohesion and passing down knowledge and traditions through the generations. It also serves as a global ambassador for Peruvian cuisine, featured on the menus of top international restaurants, and celebrated for its fresh, distinctive flavors.

Let's cook!

What makes a great Cebiche? It is all about using fresh ingredients. Take the plunge and make this recipe at home. Experiment with various types of chili peppers to discover the perfect balance that suits your taste buds!

(Suggestion: We can use different types of chili peppers, but let's stick with the same recipe.)