Respuestas
Respuesta:
If we have to talk about a representative dish of Peruvian gastronomy, the name that automatically comes to mind is ceviche. A couple of examples perfectly illustrate the importance of this food in the South American country. In 2004, ceviche was declared by the National Institute of Culture (INC) as Cultural Heritage of the Nation, considered one of the main dishes of Peru.
As if this were not enough, in 2008 June 28 of each year was established as the "Ceviche Day" throughout the country. But what is ceviche? It is a plate of raw fish or shellfish cut into pieces and containing lemon juice, chopped onion, chili and salt. Depending on the country, it is presented with various accompaniments. One of the issues that are often debated in Peru is the origin of the name "ceviche".
As no irrefutable historical evidence is available, there are various theories regarding its etymology. One of them argues that it received the word "bait", in the sense of food or delicacy with which it was used until the 16th century. There are also people who maintain that they disappeared from the word "pickle" of Arabic origin. They rely on the fact that in the city of Arequipa a type of shrimp ceviche is called "sivinche" in which vinegar is used instead of lemon, which makes it very similar to a pickle of sardines in the Andalusian style.