Thousands of Peruvians will celebrate this June 28 the Cebiche National Day, the ‘flag’ plate of the Peruvian gastronomy. Many people wonder why this important day is celebrated in the middle of the winter season and not in the summer, the time of year – and the climate – with which it has the greatest affinity.

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It was in March 2004, in the government of Alexander toledo, when the ceviche was declared as Cultural Heritage of the Nation, according to a resolution of the then National Institute of Culture, for its importance in the national gastronomy and its international recognition.

Four years and a few months later, the government of Alan Garcia established, through Ministry of Production (Produce), as of June 28 as the ‘National Cebiche Day’ throughout Peru.

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“It is considered convenient to establish, at the national level, the celebration of the “Cebiche Day”, with the understanding that the preparation of this dish constitutes the most common way of consuming fish. It is in the national interest to promote and disseminate the Peruvian ceviche, both nationally and internationally, as a national flag dish, stimulating its culinary consumption “, declared the then Minister of Production, Rafael Rey.

The National Cebiche Day is celebrated in June, in order to promote fish consumption, at a time when this is reduced by the climatic conditions on the coast and thus preserve biodiversity and sustained consumption.

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“The Ministry of Production One of its objectives is to promote the sustainable development of fisheries and industrial activities to increase their competitiveness at a national and international level. The aim is to promote its sustained development as a source of food, employment and income and to ensure a responsible use of hydrobiological resources, optimizing economic benefits, in harmony with the preservation of the environment and the conservation of biodiversity “, it reads in the Ministerial Resolution No. 708-2008-Produce.

Its preparation is simple. Fish or shellfish meat, marinated with lemon, coriander, hot pepper, chili pepper and garlic, is left to rest and then mixed with onion to serve it together with pieces of sweet potato, corn kernels and lettuce.

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In addition, in the new regulations issued by the Government to prevent the spread of COVID-19 Home orders from different marine restaurants are allowed. Prepared or by delivery, do not miss the opportunity to celebrate this June 28 the National Ceviche Day.

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