THE SEVICHE AS TYPICAL DISH IN THE CITY OF TRUJILLO

FACULTY OF BUSINESS STUDIES

SCHOOL ACADEMIC PROFESSIONAL TOURISM, GASTRONOMY AND HOSPITALITY.

THE SEVICHE AS TYPICAL DISH IN THE CITY OF TRUJILLO

MONOGRAPH

TO PASS THE COURSE OF BASIC ENGLISH II

AUTHORS:

DE LA CRUZ QUEZADA, JULIO DIEGO

HERRERA DIAZ, FRANCKLIN

HERNANDEZ SUAREZ, JHIMMY

MUR ZAPATA, JOSUE

LUNA RODRIGUEZ, DOLLYBETH

ZARE GONZALES, MIXI

TRUJILLO-PERU

2012

PRESENTATION

One of the prides of the Peruvian and Latin American cuisine is the Seviche. Recognized worldwide for its taste and peculiar presentation, it has put the Peru in the list of gastronomic destinations par excellence.

Both its etymology and its origin, have been causing controversy among countries that prepared this dish; However, its history is linked to the Peruvian Prehispanic history. This delicacy, is without a doubt a fusion of cultures over the years, and is, in its purest representation, sample the taste of Peruvian cuisine which invites locals and visitors to enjoy.

INDEX

Presentation 1

Overview 3

Introduction 4

CHAPTER I: GENERAL INFORMATION ABOUT THE SEVICHE

1.1. History of the Seviche 6

1.2. Origin of the name of the Seviche 7

1.3. Origin of the seviche-like dish typical 9

1.4. Diversity of preparation of ceviche according to regions 9

1.4.1 - The North Coast Seviche 10

1.4.2 - The central coast Seviche 11

1.4.3 - The South Coast Seviche 12

1.4.4 – The Jungle Ceviche 12

CHAPTER II:

THE SEVICHE IN TRUJILLO

2.1. The gastronomy of Trujillo 14

2.2. Consumer habits 15

2.3. Impact of gastronomy 15

Conclusions 17

Recommendations 18

Sources of information 19

Annexes 20

OVERVIEW

According to the legend, the pre-Columbian inhabitants already knew the Seviche and historians have recorded that the ancient coastal cultures 'Chimú', "Nazca" and "Sipán", among others, were the creators of this tasty dish.

Fish marinated in tomb remains were found in the tomb of the Lord of Sipan, and fruits of sour taste, already at that time was used in the Quechua word "siwichi", which means fish raw or tender.

The variety of climates and regions that are in the Peru (coast, mountains and jungle) are factors that contribute to this "mestizaje". More than 90 the existing 118 microclimates are found in these regions give rise to an incredible biodiversity which includes the wealth of resources that are found in our seas: more than 400 varieties of fish and a similar number of shellfish ready to be prepared in a variety of dishes, including delicious Ceviche.

In the Peru seviche is officially recognized as "Cultural patrimony of the nation", as established in the National Institute of culture, whereas historically one of the main dishes of the national cuisine.

Trujillo gastronomy presents a tasty and diversified amount of dishes, in some cases ancient tradition are prepared based on fish, seafood, seaweed, birds, livestock and products of the Earth.

INTRODUCTION

In the present monograph attempt to present a short the history of Seviche Peruvian as a way to pay a brief tribute to our Peruvian food. Rare is the day that is published in newspapers around the country any news that does not mention our participation at the national or international level both in gastronomic fairs and contests. We are fortunate that there are many representative Chefs that have carried the name of the Peru high in every presentation or invitation which has been made.

We relate the history of the Seviche to have greater knowledge of this dish of flag of the Peru in Peruvian cuisine is named in different ways such as Ceviche, ceviche, seviche or sebiche is the name of a dish based on fish, seafood and various dressings, a native of the Peru and now dish international, since it is part of the cuisine daily from the countries of Latin America in the Pacific Ocean littoral such as Peru, Ecuador, Chile, Panama, Mexico, Colombia, El Salvador, Nicaragua, Costa Rica and Guatemala. How to write in the Peru does not affect the time that moves the hearts of millions of Peruvians in the Peru, ceviche is a traditional, wide consumption and highly valued, dish to the point of being formally regarded as the nation's cultural heritage. Its history goes back to pre-Columbian times. The dish is served in a restaurant known as cevicheria type.

CHAPTER I:

GENERAL INFORMATION ABOUT THE CEVICHE

1.1. History

According to a seminar for the Andean Community in 1998, said that a variety of marine species, thanks to the two currents flowing along its coast there are in the Peru. The first, called the current of the boy who usually makes its appearance in December. It's a warm current generator of rains, which descends annually from the North and reaches the Ecuadorian and Peruvian coasts between 18 and 25 December, arriving to displace the Humboldt Current. This second stream that originates in the icy zones of the South Pole and runs along the Chilean, Peruvian and Ecuadorian coast to the cabos San Lorenzo and past, produced a marked reduction in the temperature of the sea that otherwise should be much hotter due to the proximity of the Equator Peru. The waters of Antarctica come laden with plankton, which is a rich source of food for all kinds of marine life.

In an article of Chumpitazi, M. (2012, June 24). Reports that:

According to the legend, the pre-Columbian inhabitants knew Seviche and historians have recorded that the ancient coastal cultures 'Chimú', "Born" and "Sipán", among others, were the creators of this tasty dish. In the tomb of the Lord of Sipan, were found remains of fish marinated in fruits of sour taste and tomb. Already at this time used the Quechua word "siwichi", which means fish raw or tender.

It is common knowledge that the ancient Peruvians were hunters, gatherers and fishermen. When they entered the sea did in their precarious totora, boats, rods, or "small caballitos de totora" (used to this day along the northern coast of Peru) to fish, the use of simple handmade fishing implements. To appease his hunger after many hours outside in the sea nothing better than eating fresh fish threw acid on native fruits, salt and "Aji" (spicy original) for best flavor.

Lopez de Jerez (1534) a Spanish who accompanied Pizarro, wrote in his Chronicle, the true story of the conquest of Peru '... that they eat raw meat and fish... these foods seasoned with salt and "Chili", cooked in some cases, in "Tumbo", fruit of passion or "fruits" juice, served with sweet potato, roasted corn and some aromatic herbs'.

Sources (1860) Member of the Latin American Institute of culture and development, mentioned in his Chronicle, the city of the Kings to:

The most spicy spicy, which most tears start (after the jealousy), is the ceviche. And he explains that this consists of small pieces of fish or shrimp that are placed in the juice of sour orange with salt and pepper. To then leave to marinate for several hours until the fish is impregnated with the pepper and is almost cooked by the caustic action of the latter and the acidity of the Orange. Those who have enjoyed Ceviche has to suffer, after staying with the mouth open, the consequences of at least one gastrointestinal irritation.

In the century 18th Spanish sailors bring to the Peru the Ceuta lemon. That was planted in Chulucanas for having a perfect, dry climate and with little rain.

At the end of the eighteenth century, the settlers descendant’s culture carved mix lemon, Creole onion and Chili, creating the "Bush" of onion.

In the 19th century, the inhabitants of Sechura mix the "Bush" with the raw fish, even with thorns, beginning the history of the Ceviche, which is not yet over. Diaz, M. (2012, June 24).

On resolution directorial national No. 241del National Institute of culture (2004), the direction of promotion of Arts, gives account that collected information which, on the coast, "eat raw fish and meat" and the raw fish stew called "Gualquen", at the time of the conquest also prioritizing this custom in the Titicaca Lake and its tributary rivers (see annex No. 1).

In 2008 is decreed that every June 28 be held the Ceviche national day. This is also in response to the Chilean initiative started in 2007 an international campaign, in order to position Chilean Ceviche abroad. Diaz, M. (2012, June 24).

1.2. Origin of the name

According to the Dictionaries

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