UNIVERSIDAD PRIVADA

SAN JUAN BAUTISTA

MODALIDAD PRESENCIAL
GENERAL STUDIES

PROFESSIONAL SCHOOL OF MEDICINE

ENGLISH I
CICLE
I
SOCIAL PROJECTION REPORT
TOPIC
“TYPICAL PERUVIAN DISH: CEVICHE”

SAN BORJA
2019
PROFESSOR IN CHARGE: ZORRILLA PASCUAL,
MANUEL ANTONIO
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MEMBERS:
 AQUIJE HURTADO, CESAR AUGUSTO
 PARRAGA CONTRERAS, JESUS ABHAD
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AQUIJE HURTADO, CESAR

AUGUSTO

PARRAGA CONTRERAS,
JESUS ABHAD
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TYPICAL PERUVIAN DISH

“CEVICHE”
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ACKNOWLEDGEMENT

This research project is dedicated to

all international chefs that make our
flag dish known throughout the world,
cross borders and that everyone can taste it.
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1. ABSTRACT

In Peru, ceviche is a traditional dish, a broad consumption and a high value, a

point to be formally considered as the nation's cultural heritage. Its history goes
back to pre-Columbian times. The dish is served in a type of restaurant known
as cevicheria.
Ceviche, cebiche, seviche, sebiche, is the name of a dish based on fish, fresh
seafood and various dressings as part of the daily gastronomy of Latin
American countries in the Pacific Ocean, such as Peru, Panama, Chile,
Ecuador, Colombia, Costa Rica, El Salvador, Guatemala, Mexico and
Nicaragua.

2. DESCRIPTION OF THE TYPICAL PERUVIAN DISH (INGREDIENTS AND

PREPARATION).

Ingredients:
 1 kg. of fish
 12 lemons
 6 garlic cloves ground.
 2 onions .
 1 lemon pepper.
 1 tablespoon ground green chili
 parsley and coriander.
 salt and pepper.

Preparation:
After the filleting, it is cut in the form of small dice. If the fish is really fresh, it is
better not to dip the dice in salted water, although it is recommended to soak
them to clean the impurities. The pieces of the fish are put in a dish. Then, add
the ground garlic cloves, pepper and green chili pepper. Stir. Aside, cut onions
along. Lemons are squeezed at the fountain. Salt is added to taste, stir and let
marinate for 20 minutes. Then chop parsley and cilantro, covering the fish with
the onion, decorating with chili.
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3. ORIGIN OF THE TYPICAL DISH

In ancient Peru, at the time of the Mochica culture, two thousand years ago this
dish was prepared with fresh fish that was cooked with the fermented tumble
juice (Passiflora tripartita var. Mollisima), a fruit of local origin. During the Inca
Empire, the fish was macerated with chicha. Different chronicles report that
along the Peruvian coast the fish was consumed with salt and chili. Later, with
the Hispanic presence, two ingredients of the Mediterranean culinary custom
were added: lemon and onion. The development of the lemon in Peruvian
lands, managed to shorten the time of preparation of this ancestral and pre-Inca
dish.
Juan José Vega in his work indicates that the Moorish women who arrived with
Francisco Pizarro gathered the juice of sour oranges, chili, fish and local algae,
resulting in a new one.
The researcher Jaime Ariansen indicates that in 1820 this dish is mentioned in
a popular song called "La Chicha" where the independentista soldiers sang: El
sebiche, come the guatia at once, which also invites and excites to drink ....
This song was written by José Bernardo Alcedo and José de la Torre Ugarte,
authors of the national anthem of the country.
During the 19th century, the writing of "seviche" with "s" was common. Manuel
Atanasio Fuentes writes in an 1866 chronicle that "Eminently national foods are
the spicy ones that the plebe enjoys so much pleasure ... but the spiciest spice,
the one that tears the most tears (after jealousy) is the seviche". The same
author had already pointed out in a chronicle of 1860 that the preparation of the
seviche was made at that time with pieces of fish, chili, salt and lemon juice.

4. OBJECTIVES ACHIEVED

Peruvian cuisine results from the initial fusion of the culinary tradition of ancient
Peru with its own techniques and stews with Spanish cuisine in its variant most
strongly influenced by the Moorish presence in the Iberian Peninsula and with
important contribution of culinary customs brought from the Atlantic coast of
sub-Saharan Africa by the slaves. Subsequently, this miscegenation was
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influenced by the culinary customs and practices of French chefs who fled the
revolution in their country to settle, in good number, in the capital of the
Viceroyalty of Peru. Equally momentous was the influence of nineteenth-century
immigration, which included Chinese Cantonese, Japanese and Italians, among
other mainly European origins. As an exclusive feature of the cuisine of Peru,
there are foods and flavors from four continents in a single country and, this,
from the second half of the nineteenth century. The Peruvian culinary arts are
constantly evolving and this, added to the variety of traditional dishes, makes it
impossible to establish a complete list of their representative dishes. It is worth
mentioning that along the Peruvian coast there are more than two thousand five
hundred different registered types of soups, there are also more than 250
traditional desserts.

5. THEORETICAL FRAMEWORK

The Cebiche is a dish that contributes approximately 400 to 500 kilocalories,

high quality proteins, easily digested carbohydrates such as those found in
sweet potato and maize corn, and healthy vegetables such as onions, cilantro,
lettuce and chili. Reason why INS specialists recommend consuming fish at
least twice a week, especially blue fish such as sardines, mackerel, salmon,
anchovy, bonito, jack mackerel or tuna, whose properties produce multiple
benefits, helping to control the pressure arterial and improving cardiac function.
Fish is an easily digested food, which provides an adequate balance of different
nutrients, helping in the case of adults, to prevent and reduce high cholesterol,
diseases of the heart and promote tissue regeneration and scarring. the
wounds. There are two primary types of polyunsaturated fatty acids, the omega-
3 type (linolenic acid) and the omega-6 type (linoleic acid); and both play
important roles in the body, forming an important part of cell membranes and
being precursors of various chemical messengers. Among the vitamins
contained in the fish is the B complex. Also, iodine, phosphorus, iron and
selenium.

The Potato:
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The potato or potato (Solanum tuberosum) is a species of herbaceous plant

belonging to the genus Solanum of the Solanaceae family, native to the region
that today would comprise the southern highlands of Peru1 and northwestern
Bolivia. It was domesticated in the Andean highlands and in the vicinity of Lake
Titicaca by the inhabitants of this region for about 8,000 years. In the 16th
century it began to be moved to Europe by the Spanish conquerors who
considered it a botanical curiosity and not a food plant. Its consumption was
growing, although initially as a forage and garden plant for its flowers, and its
gastronomic use expanded worldwide since the eighteenth century thanks to
the agronomic writings of the Frenchman Antoine Parmentier and the Irishman
based in Spain Enrique Doyle, until today it becomes one of the main foods of
the human being.

The Sweet Potato:

They are perennial climbing plants; with prostrate or voluble stems, somewhat
succulent but also thin and herbaceous, usually with roots in the knots, glabrous
or pubescent. Leaves variable, whole or dentate up to 5-7 lobed, cordate to
ovate, 5-10 cm long and wide, glabrous or pubescent. Inflorescences cimosa to
cimoso-umbeladas with few flowers, or flowers absent in some varieties; sepals
oblong to obovate, the outer 2 shorter and abruptly acuminate or mucronado-
caudados, 8-10 mm long, the interiors 10-15 mm long, generally pubescent or
ciliated; corolla infundibuliform, 4-7 cm long, glabrous on the outside, pubescent
at the base on the inside, limb lilac, throat darker or white in some varieties.
Unusual fruits, ovoid, 4-5 cm long and wide, glabrous; seeds rounded, 3-4 mm
long, glabrous, dark brown to brown.

The Corn:
Zea mays, maize, is an annual grass native to and domesticated by indigenous
peoples in central Mexico for about 10 000 years, and introduced in Europe in
the seventeenth century. The Taino Indians of the Caribbean called this plant
Mahis, which literally means "what sustains life." Currently, it is the cereal with
the highest volume of production worldwide, surpassing even wheat and rice.

6. DIFFICULTIES

The ingredients distributed in the region, the area where the ingredients of the
dish are. However, through the varieties, it is possible to obtain all the
ingredients in any part of the country.
General results (the value of the effort required to prepare a Peruvian dish)
Preparing the ceviche is not difficult, you only need the ingredients to be able to
make it, it can be found throughout the national territory, sea on the coast,
mountains or jungle, in the end the dish will be prepared anywhere in Peru, with
its respective touch characteristic.

7. GENERAL RESULTS

The Ministry of Culture has published the publication in the Representative List
of the Intangible Cultural Heritage of Humanity, the United Nations Educational,
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Scientific and Cultural Organization (Unesco). The application identifies ceviche

as a representative element of traditional Peruvian cuisine, including the
practices and meanings associated with its preparation and consumption.
Within the framework of the agenda, within the framework of the agenda. of
commemoration of the bicentennial of national independence.
Meanwhile, Atlas de sabor locates the dish of the Peruvian flag in the ranking of
the 100 best contents in the world, which was prepared by culinary experts and
chefs from around the world.
The publication "online" highlights the ancestral history of the cebiche and its
cultural enrichment with the ingredients of Europe, such as lime and onion. In
addition, he points out that the dish was originally prepared by marinating fish
and yellow chile in the juices of the native fruit called tumbo, which later, the
arrival of the Spaniards, was replaced by lemon juice and other citrus fruits.

8. CONCLUSIONS

Being a signature dish of our country, few know little of the nutritional
importance and health benefits of this Peruvian dish, this is due to the lack of
orientation, communication and dissemination of knowledge that is important.
Ceviche to avoid diseases such as cancer, so it is recommended that the
multiple benefits of this product that can save lives be disseminated in the area.

9. RECOMMENDATIONS

Its preparation is simple but requires precision and detail to obtain a great
flavor. However, 5 important recommendations are detailed:
 Choose the fish well.
 Use ice during preparation.
 Squeeze the lemons at once.
 Add the fish at the end.
 Use creativity.

10. APPENDIXES

 http://christianildefonso.blogspot.com/2012/11/trabajo-de-investigacion.html

 https://es.slideshare.net/damarislozanoamaranto/damaris1?qid=c0033c05-
eebc-4f89-9a60-193ee65be369&v=&b=&from_search=7

 https://www.clubensayos.com/Temas-Variados/PROYECTO-FINAL-

 TECNOLOG%C3%8DA-DE-PESCADOS-Y-MARISCOS/2584427.html

 https://www.google.com/search?
q=ceviche+peruano+pdf&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiwr
fh3d3iAhUmq1kKHZSKBj4Q_AUIECgB&biw=1366&bih=608
 https://es.wikipedia.org/wiki/Zea_mays
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 https://es.wikipedia.org/wiki/Ipomoea_batatas

 https://www.google.com/search?
q=ceviche+peruano+pdf&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiwr
fh3d3iAhUmq1kKHZSKBj4Q_AUIECgB&biw=1366&bih=608