Ceviche is much more than just a dish — it is a living memory preserved in a cold platter, representing the rich cultural heritage of Peru. Chef Marco Espinoza’s decision to introduce the “Ceviche Manual” in Brazil signifies more than just launching a recipe book; it’s a declaration of cultural resistance.

Authentic Peruvian Cuisine in a Global Kitchen

In a world where culinary traditions are frequently blended, reinterpreted, and sometimes even misconstrued, Espinoza boldly asserts that there is an authentic Peruvian way of making ceviche. This isn’t about stifling culinary creativity but about respecting and accurately presenting a culinary tradition that deserves to be honored.

The Ceviche Manual: More than Recipes

The “Ceviche Manual” features 26 recipes, desserts, traditional drinks, and deeper dives into Peruvian culture. It’s not about competing with global culinary innovations; rather, it’s about identifying the origins of authentic flavors.

Ceviche is not merely about adding lemon to raw fish. It’s about the story, the geography, and the time. Ingredients like white corn and Peruvian sweet potatoes are integral because they are not just items found in the kitchen but in a specific place and time. Espinoza ensures that substitutions are acknowledged and adaptations explained, honoring the essence of the dish.

Overcoming Challenges in Brazil

In Brazil, Espinoza faces a dual challenge: a curious but detached audience and supplies that mimic but do not fully embody Peruvian culture. Here, the “Ceviche Manual” acts as a cultural tool, meant to educate and protect.

Remembering Through Taste

This book stands as an anchor against misunderstood exotism and culinary tourism that reduce identities to hashtags. It underscores that flavors tell stories, and each bite is a celebration of cultural identity, not a camouflage.

A Political Gesture in Globalization

Espinoza’s cuisine is shaped abroad but rooted firmly at home — an act that feels profoundly political in today’s age of impersonal globalization.