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FACULTY OF BUSINESS STUDIES
SCHOOL ACADEMIC PROFESSIONAL TOURISM, GASTRONOMY AND

HOSPITALITY
THE SEVICHE AS TYPICAL
DISH IN THE CITY OF
TRUJILLO
PRESENTATION
 One of the prides of the Peruvian and Latin
American cuisine is the Seviche. Recognized
worldwide for its taste and peculiar presentation, it
has put the Peru in the list of gastronomic
destinations par excellence.
 Both its etymology and its origin, have been
causing controversy among countries that prepared
this dish; However, its history is linked to the
Peruvian Prehispanic history.
OVERVIEW resumen
 According to the legend, the pre-Columbian
inhabitants already knew the Seviche and
historians have recorded that the ancient coastal
cultures “Chimú”, "Nazca" and "Sipán", among
others, were the creators of this tasty dish.
 In the Peru Seviche is officially recognized as
"Cultural patrimony of the nation", as established
in the National Institute of culture, whereas
historically one of the main dishes of the national
cuisine.
INTRODUCTION
 In the present monograph attempt to present

a short the history of Seviche Peruvian as a
way to pay a brief tribute to our Peruvian
food.
CHAPTER I :
GENERAL INFORMATION
ABOUT THE SEVICHE
HISTORY
In an article of Chumpitazi, M. (2012, June 24).
Reports that:
 According to the legend, the pre-Columbian
inhabitants knew Seviche and historians have
recorded that the ancient coastal cultures “Chimú”,
“Nazca" and "Sipán", among others, were the
creators of this tasty dish. In the tomb of the Lord of
Sipan, were found remains of fish marinated in fruits
of sour taste and tomb. Already at this time used the
Quechua word "siwichi", which means fish raw or
tender.
 Lopez de Jerez (1534) a Spanish who accompanied
Pizarro, wrote in his Chronicle, the true story of the
conquest of Peru '... that they eat raw meat and
fish... these foods seasoned with salt and "Chili",
cooked in some cases, in “Tumbo", fruit of passion
or "fruits" juice, served with sweet potato, roasted
corn and some aromatic herbs'.
 In the century 18th Spanish sailors bring to the Peru

the Ceuta lemon. That was planted in Chulucanas
for having a perfect, dry climate and with little rain.
 At the end of the eighteenth century, the
settlers descendant’s culture carved mix
lemon, Creole onion and Chili, creating the
"Bush" of onion.
 In the 19th century, the inhabitants of
Sechura mix the "Bush" with the raw fish,
even with thorns, beginning the history of
the Seviche, which is not yet over. Diaz, M.
(2012, June 24).
ORIGIN OF THE NAME
 According to the “Diccionario de la Lengua Española”
(2001) the word Seviche comes from Hispanic Arabic
"assukkag" and this from the Arabic "sikbâg".
 According to the Congresswoman and linguist Martha
Hildebrandt. The word "Seviche" derives from "bait"
in its etymological meaning of food or delicacy. Diaz,
M. (2012, June 24).
 The historian Juan José Vega is the origin of our
"SEVICHE" in the Arabic word "SIBECH" - that is
with which refers to the acidic food.
(http://wiki.sumaqperu.com)
 According to an article by the “Instituto de
los Andes” (2002), reports that:
 Some attributed the origin of the name to
them, English sailors who, arriving in
Peruvian ports, they tasted a dish that was
called "SEA BEACH" (fish on the beach),
and the name is derived from that
denomination.
 Directorial resolution No. 241 of the INC
(2004) mentions that:
 In the 17TH century, the Indian plate
abandoned its old name "Gualquen" to
evolve into "sei-vech" and then "Seviche".
DIVERSITY OF SEVICHE
THE NORTH COAST SEVICHE’S
In Tumbes, Piura, Lambayeque and La
Libertad, varieties of fish used are those
found in the warm waters brought by "El
Niño", as the mere in all its variants. Some
other varieties are the eye of grape, red
snapper, croaker of coconut, pargo
manchado, guitar in bands, among many
other species that are found in our sea.
THE CENTRAL COAST SEVICHE’S
In the central and southern coast of the ocean
sea is colder, due to the Humboldt Current
Arctic ice climbing (and therefore cools
what would normally be a sub-tropical
region) and that brings with it the abundance
of beautiful Pacific, mackerel, horse
mackerel, Silversides, DAB, Octopus,
anchovy, the halibut, tilapia, el dorado the
rays and mullet, among others.
SOUTH FROM SEVICHE’S
 Sea urchins are also used in the Seviche in
these regions of the South. It takes much
lemon to dominate the irresistible flavor of
this delicious invertebrate, accompanied by
finely chopped onion and sprinkled with
chopped parsley and "rocoto", recalls a true
delicacy of the sea breeze.
 The trout is a fish with pinkish flesh, is
located in lakes, reservoirs and rivers along
the Peruvian Andes. Trout Seviche is served
with yellow potato and roasted corn.
THE JUNGLE SEVICHES
 The Seviche in the Peruvian jungle has

adapted to new fish river water, highlighting
the paiche (fish of the Amazon's largest
freshwater). Its white meat has a
characteristic aroma and delicate taste.
CHAPTER II :
SEVICHE IN TRUJILLO
TRUJILLO'S GASTRONOMY
 Trujillo's gastronomy presents a tasty and
varied number of dishes, sometimes ancient
tradition are prepared based on fish,
shellfish, seaweed, birds, livestock, etc. This
is recorded over one hundred traditional
stews. The names of the dishes are almost
always original and even natives.
AMONG THE MOST REPRESENTATIVE DISHES
INCLUDE:
CONSUMER HABITS
 According to an article Chumpitazi, M.
(2012, June 24). Peruvian Seviche is
traditionally served at dinner plate, is both a
starter and a main course on the table
Trujillo. But at high food has been served in
wide glasses and glass recently sold in the
streets as a snack.
IMPACT ON FOOD
 In Peru, Seviche is officially recognized as
"national cultural heritage", as established by
the National Institute of Culture considering
historically one of the main dishes of the
national cuisine.
 The ministry of production of the Republic of
Peru, published on September 18, 2008 in the
official Peruvian, was declared June 28 of each
year as the "Day of Seviche" nationwide.
CONCLUSIONS
1. In this paper we present a little history
Seviche.
2. We describe the different stages through which
it has passed the Seviche from pre-Columbian
cultures to the modern versions.
3. It was also observed that the Seviche would
not be such if it had received foreign
contributions as brought by the Spanish onion.
4. Also note that it has become a symbol for the
Peruvians, here and abroad.
5. Also we present the different types of Seviche
that is consumed in the country.
RECOMMENDATIONS
1. It is recommended to further spread the story
of this wonderful dish, both nationally and
internationally, so that other countries do not
give powers not deserve on the creation of
Seviche.
2. It also suggests chefs throughout Peru, be
careful when creating a new version of
Seviche, not to fall in the extreme, this dish is
despite having only simple preparation.
3. Care is also advised diversity of marine
species, not to overuse one type of fish to
make Seviche, and respect the closures.
BIBLIOGRAPHY
 Alcalde, R. (1981). Del Mar a la Mesa: Jocundas historias con
viejas recetas. Lima, Perú. Universidad San Martin de Porres:
2005.
 Chávez, A. (2010). Seviche. Perú.
 Fuentes, M. A. (1860). La ciudad de los reyes. Lima
 Instituto Nacional de Cultura. Resolución Directoral Nacional No.
241 (2004). Lima, Perú. (anexo Nº. 1)
 Instituto de los Andes (2002). Mito, leyenda y folklore en la
gastronomía peruana VI
 Real Academia Española (2001). Diccionario de la Lengua
Española. España. España.
 Tauro de Pino, A. (2001). Enciclopedia ilustrada del Perú. Lima,
Perú. PEISA. T. 16
ANNEXES

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FACULTY OF BUSINESS STUDIES

SCHOOL ACADEMIC PROFESSIONAL TOURISM, GASTRONOMY AND

 In the present monograph attempt to present

 In the century 18th Spanish sailors bring to the Peru

 The Seviche in the Peruvian jungle has

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