Ceviche, cebiche, sebiche, or seviche is a dish consisting of fish or shellfish marinated in citrus and seasonings, recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity, although different versions of ceviche are part of the culinary culture of various Spanish-American countries along the Pacific Ocean where each one is native: Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru. In Peru it is also considered a flagship dish and cultural heritage.
South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian-South Asian. However, there is a mix of European, North American, and indigenous cuisines. The customs and food products greatly vary according to the physically distinct regions.
Trujillo is a city in coastal northwestern Peru and the capital of the Department of La Libertad. It is the third most populous city and center of the third most populous metropolitan area of Peru. It is located on the banks of the Moche River, near its mouth at the Pacific Ocean, in the Moche Valley. This was a site of the great prehistoric Moche and Chimu cultures before the Inca conquest and subsequent expansion.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe, Asia, and Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
Sancocho is a traditional stew in Canarian cuisine and several Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
Huanchaco is a popular seaside resort city in province of Trujillo, Peru. Huanchaco is known for its surf breaks, its caballitos de totora and its ceviche, and is near the ancient ruins of Chan Chan. Huanchaco was approved as a World Surfing Reserve by the organization Save The Waves Coalition in 2012 This historic town is part of the tourist circuit called the "Moche Route" or "Ruta Moche".
Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. As one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
Honduran cuisine is a fusion of Mesoamerican, Spanish, Caribbean and African cuisines. There are also dishes from the Garifuna people. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include sopa de caracol, fried fish, tamales, carne asada and baleadas. Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk. Among the soups the Hondurans enjoy are bean soup, mondongo soup, seafood soups and beef soups. Generally all of these soups are mixed with plantains, yuca, and cabbage, and served with corn tortillas.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Shambar is a soup that blends many ingredients, tastes, and seasonings from Spanish, Criollo, and Andean cultures, considered the most traditional meal in Trujillo's gastronomy in Peru. It is made of wheat grains, fava beans, green peas, chickpeas and dry beans. It must have three kinds of meat, including chicken, ham, beef, and pork skin, ears or tail. The seasoning is done with a blend of garlic, black pepper, cumin, purple chilli pepper, yellow chilli pepper, parsley and vegetable oil.
The cuisine of Veracruz is the regional cooking of Veracruz, a Mexican state along the Gulf of Mexico. Its cooking is characterized by three main influences—indigenous, Spanish, and Afro-Cuban—per its history, which included the arrival of the Spanish and of enslaved people from Africa and the Caribbean. These influences have contributed many ingredients to the cooking including native vanilla, corn and seafood, along with rice, spices and tubers. How much the three mix depending on the area of the state, with some areas more heavily favoring one or another. The state has worked to promote its cuisine both in Mexico and abroad as part of its tourism industry.
The Countryside of Moche is an area of Trujillo city inherited from mochica culture. It is located in the Moche District about 4 km south of the Historic Centre of Trujillo. Today it is a tourist area that presents recreational centers, agricultural areas and alongside this countryside. The Temples of the Sun and Moon is located in it. It is part of the Moche or Santa Catalina valley and was a place of development in the Moche culture.
Mallplaza Trujillo is a shopping mall in Trujillo city, Peru. It was opened on November 30, 2007. It is Located in Mansiche avenue near the old locality of San Salvador de Mansiche at northwest the Historic Centre of Trujillo. This mall is the largest in the city and one of the largest in the country. In this shopping center in November 2012 was held the second Gastronomic Fair in Trujillo called Sabe a Peru.
Alfajor Castañeda also called alfajor king kong is a traditional alfajor of the Peruvian city Trujillo located in the north coast of Peru. It is made since 1925 by the company Dulcería Castañeda, one of the ten top brands in the city. The product is one of the in old times called Alfajor de Trujillo a traditional candy of the city.
Alfajor de Trujillo is a typical kind of alfajor from Trujillo, a Peruvian city. The alfajor de Trujillo is manufactured since old times and has several layers and it can be of different sizes and shapes as round or square. It is made mainly with products as flour, butter, eggs and milk, filled with milk candy, some pineapple sweet and in some cases peanuts, with cookies within its layers. The most famous company manufacturing this products in Trujillo is Dulcería Castañeda. It is one of the products presented in the Gastronomic Fair in Trujillo.
Peruvian ceviche, cebiche, sebiche, or seviche is a traditional dish widely eaten in Peru, specially for summer and celebrations such as Fiestas Patrias. The method of preparing it is different to that of ceviche in other countries, using lime juice, fish, sweet potatoes and other foods.
A tamal of Trujillo
Cebiche
