Flora

Tropical Climate Zone

Peru

Ceviche (National dish of Peru)

Occasions

family gatherings, celebrations, served in almost every restaurant

History

dishes similar to ceviche already in pre-columbian times; officially Peru's national dish since 2004

Ingredients

Overview

fish & prawns

limes

salt

chili (Aji Amarillo)

celery

coriander

sweet potato

red onion

Raw fish (cod; sea bass) & prawns

Catch & Transport:

Directly from the Pacific; from different regions: Lima, Callao, Piura; transported to the harbours or fish markets; cleaned at the fish market or directly at the harbour, sorted according to quality and possibly filleted; checked for quality; sold at the fish market and delivered to restaurants in refrigerated trucks, etc.

Processing / preparation:

Checked for quality; filleted if not yet filleted; cut into small pieces

Limes

Harvesting & Transport:

Cultivation in different regions: Piura, Lambayeque, Chincha Valley; usually harvested by hand in Peru; sorted according to quality and ripeness; transported to wholesalers or markets

Processing / Preparation:

washing; cutting; squeezing

Salt

Mining & Transport:

Mined Salt terraces of Maras: natural brine springs provide salty liquid --> Water evaporates due to sun --> Salt remains and is harvested; cleaned; packaged; regional and international distribution to retailers, restaurants, tourists

Interesting fact:

Salt terraces of Maras were already used by the Incas as a source of salt; internationally known, tourist attraction à International distribution of salt

Chilli (Aji Amarillo)

Harvest & Transport:

Cultivation in different regions: Piura, Lambayeque, Lima; large plantations or small farmers; harvested when bright yellow; sorted and cleaned according to quality; sold fresh or as paste/sauce; packaged; transported to markets, restaurants

Processing / preparation:

Wash; remove seeds; process into paste (blend)

Celery

Harvesting & Transport:

Cultivation in different regions: Lima, Ica, La Libertad; sorted and cleaned according to quality; transported to retailers and restaurants

Processing / preparation:

washing; cutting

Coriander

Harvesting & Transport:

Adaptable to different altitudes; cultivation in different regions: Coastal regions e.g. Lima, highland regions in the Andes e.g. Cusco; high demand because much cooking is done with coriander in Peru à Cultivation throughout the country; harvest; sorted and cleaned according to quality; fresh or processed into paste or dried; resold and transported by local traders to wholesalers, restaurants etc.

Processing / preparation:

washing; cutting

Sweet potato

Harvest & Transport:

Cultivation in different regions: Coastal regions e.g. Ica, highland regions in the Andes e.g. Cusco, Amazon regions e.g. Peru; different flavours depending on the region of origin; harvest; transported to local markets; resold and transported by local traders to wholesalers, restaurants etc.

Processing / Preparation:

washing; cutting; peeling; cooking/baking

Red onion

Harvesting & Transport:

Cultivation in different regions: Coastal regions e.g. Ica, highland regions in the Andes e.g. Cusco; harvested by hand; sorted, cleaned, packed while still on the farms; transported to distribution centres; bought there by wholesalers and sold on and transported to supermarkets, restaurants, local markets etc.

Processing / Preparation:

peeling; cutting

Preperation of the dish

raw fish and prawns are cut into small pieces
mixing lime juice, coriander, celery, chili, salt
let the fish and prawns soak in the sauce --> the acidity of the lime causes a chemical reaction in the fish protein --> tastes as if it has been cooked
served with boiled sweet potatoes and red onions as a side dish

Where does it go?

-a third of the world´s food is either lost or wasted

-Food waste: refers to food thrown away by the consumer

-Food loss: refers to food thrown away at the production, post-harvest and processing stages of the food chain (US$1 trillion)

Portfolio Inspiration: Architecture Portfolio by Isabella Garcia - Issuu

Preparing fish with lime juice

Lemon juice is commonly used in various cuisines to cook raw fish. Raw fish cooked in lemon juice appears cooked due to the denaturing of proteins without heat. The acid in lemon / lime juice tenderizes the fish proteins, enhancing both texture and flavor. This method is a healthy way to enjoy seafood without worrying about overcooking. When using lemon or lime juice for preparing fish, it's important not to marinate for too long as excessive citrus can dry out the fish. Usually the fish is soaked in the lime juice for 20-30 minutes.

Even though this method of "cooking" fish is mainly used for Spanish, South and Central American dishes, such as 'Tiradito'(Peru), 'Aguachile'(Mexico) or 'Escabeche'(Mexico,Ecuador,Spain), it can also be found in other parts of the world. For example 'Pickled Herring', which is a Scandinavian 'dish' is pickled in a mixture of vinegar and citrus juices. And also Korean dish 'Sashimi', which is raw fish, is often served with citrus juice.

Salt

Health: While sodium is necessary for health, excessive salt consumption is linked to various health problems, including high blood pressure, stroke, and heart diseases. The World Health Organization recommends consuming less than 5 grams of salt and 2 grams of sodium per day, which is approximately one teaspoon.

Hidden Salt: Much of the salt consumed today comes from processed and packaged foods, rather than from adding salt during cooking or at the table. On average, we consume 75% of our daily salt intake as hidden salt. Many processed foods contain high levels of sodium to enhance flavor and prolong shelf life. It's important for consumers to read food labels and be mindful of their salt intake.

References:

Bread: < 230 mg of sodium.

Pizza: < 760 mg of sodium

Cold cuts and cured meats: two slices 578 mg of sodium.

Poultry: 3 ounces < 600 mg of sodium.

Canned soups: < 940 mg of sodium.

Sandwiches: bread, cured meats, cheese < 1,500 mg of sodium