Yesterday, UNESCO added Peruvian ceviche – a dish made from marinated raw fish – to the Intangible Heritage of Humanity list.

According to local anthropologists, the type of fish used to prepare this dish varies from one region to another.

According to celebrity chef Javier Vargas, president of the Peruvian Seafood Restaurants Association, there are at least a thousand recipes or methods of preparing ceviche in the country.

The Peruvian Ministry of Culture welcomed UNESCO’s announcement that the addition of Chevy to the organization’s list of “Intangible Heritage of Humanity” is “the first of the traditional Peruvian cuisines and recognizes all participants in the food’s value chain. Fishermen from the coast, the Andes and the Amazon, farmers and chefs.”

The Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage, which met in Botswana last Monday, approved the inclusion of ceviche in the UNESCO list of Intangible Cultural Heritage of Humanity.

• Eating the food varies from one region to another depending on the type of fish used to prepare it.