UNESCO has recognized Peruvian ceviche, an emblematic dish of the country’s traditional cuisine, as Intangible Cultural Heritage of Humanity.
Peru celebrates a significant milestone for its gastronomy: The United Nations Educational, Scientific and Cultural Organization (UNESCO) has officially declared Peruvian ceviche as Intangible Cultural Heritage of Humanity. This decision was made during the eighteenth meeting of the Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage, which is being held in Kasane, Botswana.
Ceviche: a flagship dish of Peru
The Peruvian proposal, called «Practices and meanings associated with the preparation and consumption of ceviche, an expression of traditional Peruvian cuisine», was one of the 55 registration applications examined by the Committee. This designation places ceviche in a place of honor within world gastronomy, recognizing not only its unique flavor, but also its cultural and historical value.
Ceviche, considered the flagship dish of Peru, is a preparation that combines marinated meat – usually fish or shellfish – with a citrus dressing. It has various variants in the Latin American region of the Pacific Ocean, but in Peru, it acquires a special meaning as an integral part of its cultural heritage.
Promotion of cultural diversity
The inscription of ceviche on the Representative List of the Intangible Cultural Heritage of Humanity has a clear objective: to recognize and promote the diversity of cultural practices and knowledge of the communities. This recognition encourages all interested parties to collaborate closely in safeguarding these traditions, ensuring their preservation for future generations.
The meeting in Botswana also commemorates the 20th anniversary of the Convention for the Safeguarding of the Intangible Cultural Heritage, an international regulatory framework of UNESCO with 181 State parties. This convention has proven to be exceptionally successful in fostering the ratification and protection of unique cultural practices on a global level.
A curious linguistic fact about this dish is that, according to the Royal Spanish Academy, forms of
