What is Peruvian Ceviche, UNESCO's intangible heritage recognised ancient seafood dish

Ceviche is the most representative dish of Peruvian cuisine, with 77 per cent of surveyed Peruvians identifying it as the national dish, according to a 2018 Ipsos report.

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What is Ceviche? According to local anthropologists, ceviche, which can vary regionally based on what types of fish are available, was first eaten in Peru more than 2,000 years ago.

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The dish, central to Peruvian cuisine, can be made with fish caught from the sea, with river and lake trout in the mountains and/or with pirarucu or tilapia from jungle lagoons.

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Each region also uses its own different combination of vegetables, spices, herbs and citrus with the fish, which is often served raw.

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UNESCO, the United Nations cultural agency, has declared Peruvian ceviche - an ancient marinated seafood dish - to be a part of mankind's intangible cultural heritage.

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