Cebiche has undoubtedly become the flag dish of Peruvian cuisine. In Peru, we overwhelmingly consider it our favorite dish and the most typical of the nation`s table. Yet despite its popularity , which transcends all geographical borders, there was no systematic treatise on cebiche. This publication happily fills that void.
the author gives an account of the rich regional variations in preparating cebiche by detailing, for example, the differences between a cebiche in Piura and Chiclayo, Lima or the port of Callao. To do this, he has traveled the length of the Peruvian coast, tasting different types of cebiche and picking out their particular differences. His travels, of course, have included fishermen`s coves and ports that are the birthplace of this dish, such as Puerto Pizarro, Zorritos, Yacila, Paita, Sechura, Pimentel , Santa Rosa, Huanchaco, Huacho, Ancon, Chorrillos and Callao.
For a deeper understanding of the origins and history of cebiche, the author has combed through reports made by ancient chroniclers. historians and archaeologists, as well as social historians. He also looks at the similarities and differences of Peruvians cebiche with regard to other forms of preparing this dish in Latin America and the rest of the world.