Fig. 5

Peruvian ceviche, an ancestral legacy that has united the entire country, found its roots in the city of Piura during the conquest, which kept this culinary tradition alive, passing it down from generation to generation. It was from Piura that ceviche made with fish, lemon, onion, cilantro, and salt spread along the Peruvian coast, promoting the cultivation of key ingredients such as lemon, chilli peppers, sweet potatoes, and seafood, which have always been grown and harvested there. Today, thanks to this rich heritage, ceviche is prepared in all regions of the country, strengthening our gastronomic identity.