Peruvian ceviche

Peruvian ceviche, cebiche, sebiche, or seviche is a traditional dish widely eaten in Peru especially in the coastal region of the country. Ceviche is made and eaten throughout the whole year, but mostly served in the summer due to its refreshing and cold taste. It is also consumed for celebrations such as Fiestas Patrias. The national plate can be considered different from other countries due to its distinct and unique preparation that contains lime juice, fish, sweet potatoes and other foods. In 2004, ceviche was declared to be part of Peru's "national heritage" and till this day, it continues being a holiday celebrated in its honor every June 28th. These achievements are attributed to different factors including UNESCO recognizing ceviche as an Intangible Cultural Heritage of Humanity on December of 2023. This was a great transformation of ceviche turning into a luxury due to scarcity, considering a Peruvian gastronomic boom led by gastropolitical elites who brought ceviche outside of Latin America. This growing global popularity of the dish has contributed to an even greater sense of pride in the national cuisine among Peruvians across the world. On the other hand, because ceviche has become a luxury, some restaurants resort to seafood fraud to increase their profits by selling less valuable species labeled as species of greater value. Moreover, threatened species have been found among these substitutes.