On June 28, Peru celebrates the Ceviche Daya dish that has conquered palates around the world and was included in the list of Intangible Cultural Heritage of Humanity by the UNESCO. This recognition not only fills Peruvians with pride, but also opens new opportunities and challenges for the country’s gastronomic sector. In exclusive interview with Infobae PeruJorge Cena, director of gastronomy and business management at Le Cordon Bleu University, gives us a unique perspective on the impact of this recognition.
From luxury restaurants in Lima to street stalls in cities around the world, this dish has evolved to become a symbol of cultural and culinary wealth Peru. Its international reach helps position Peru as a culinary destination, while strengthening related activities such as tourism and the export of Peruvian products.
The recognition of the Peruvian ceviche by UNESCO closes an important chapter in the history of the country’s gastronomy. According to Cena, this distinction is a tribute to the tradition and talent Peruvian cuisine“We are very pleased and proud of this award, as it reinforces the value of our gastronomy and further enhances our cultural identity worldwide,” said the gastronomic director.
UNESCO recognizes the effort and dedication of all those who are part of this gastronomic chain, from fishermen to chefs. “It inspires us to continue innovating and perfecting our culinary techniques, and promotes the training of future professionals in the gastronomic field,” Cena added. This will undoubtedly elevate Peru as a top-level gastronomic destination.
Ceviche, with its unmistakable flavor and preparation, is already an emblematic dish that represents Peru on the world gastronomic stage. “This distinction allows this dish to gain even more visibility and preference in the international arena,” said the business manager. The use of local ingredients such as chili and lemon, together with the variety of seafood from the Peruvian coast, make it a unique and attractive dish.
Cena adds that the inclusion of ceviche on this prestigious list can serve as a powerful tool for promoting Peru, attracting tourists and foodies from all over the world. “The international projection of ceviche will help not only to position Peru as a culinary destination, but also to strengthen all related activities, such as tourism and the export of Peruvian products,” he said.
The economic impact of this distinction can be significant, especially in the tourism sector. “Food tourism is a growing economic activity, and the recognition of ceviche can attract more visitors who want to experience authentic Peruvian cuisine.” These tourists tend to spend more on culinary experiences, benefiting local restaurants and establishments.
Furthermore, the respect and notoriety gained by ceviche can stimulate investments in the food supply chain, from fishing to agriculture. “The economic benefits extend to various sectors, generating employment and improving conditions for local production. In short, this recognition strengthens not only the gastronomic sector, but the Peruvian economy as a whole,” Cena concluded.
The distinction of the UNESCO This could be a turning point for entrepreneurs in the gastronomic sector. “This inclusion is a perfect opportunity to implement management and innovation strategies that enhance the gastronomic offer,” said Jorge Cena. The worldwide attention to ceviche can be leveraged to improve the customer experience, through the implementation of new technologies and marketing techniques.
In addition, establishments can use this quality certification to attract a wider audience. “Chefs and restaurateurs must focus on maintaining the authenticity and quality of ceviche, while adopting sustainable and responsible practices to ensure long-term profitability,” the culinary director emphasized. Combining tradition and innovation can be the key to lasting success.
The growing interest in ceviche also brings with it significant challenges in maintaining its authenticity and quality. “The main challenge is to balance global demand without compromising culinary traditions or the integrity of the ingredients,” Jorge Cena stressed. The pressure to meet greater demand can lead to taking shortcuts that harm the authenticity of the dish.
Another challenge is the need for constant innovation without losing the essence of ceviche. “Chefs and restaurants must be creative, but always faithful to the roots of ceviche. Continuous training and commitment to quality are essential for this,” Cena concluded.
Both the gastronomic sector and consumers play a crucial role in valuing and maintaining these practices to ensure that the ceviche continues to be an emblem of Peruvian gastronomy.
