However, the cerviche dish attracted 8 thousand people in Rio de Janeiro, organized by Chef Oscar Vasquez Solis, thus Ceviche conquers Peruvian gastronomy in Brazil.
Surprisingly, the chef has 13 years of experience in Peruvian cuisine and his focus has always been to spark interest in Brazilians.
Also, find out more about Ceviche conquering Peruvian gastronomy in Brazil.
Peruvian cuisine chef
Afterwards the chef celebrates the achievement Ceviche (famous fish marinated in acidic sauce).
“When we arrived here, Peruvian restaurants had a sushi bar in front, so that Brazilians could come and try ceviche.
Now the reverse is true. Now you can eat ceviche in any Japanese restaurant.”
“Many people already know, but for me there is still a long way to go. In Brazil we have around 100 Peruvian restaurants, while Argentina has 1,200. There is still a lot to do in Brazil. But we are helping little by little.”
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Ceviche Expo
Expo Ceviche is part of this effort and has been around for ten years.
There were five editions in São Paulo, three in Rio de Janeiro and two remotely, during the Covid-19 pandemic.
Solis explains that Peruvian cuisine goes far beyond ceviche, but recognizes that it is his “emblematic dish”.
“My dream is to have ceviche on every menu in the world like carpaccio and caesar salad,” he says, seeing the natural connection between ceviche and Rio de Janeiro.
“In Brazil, people are open to ceviche. Particularly in Rio, where they devour three times more fish than in São Paulo.. The people of Rio are happy because it is a light, very charming and protein-rich food.”
Growth of Peruvian Gastronomy
The growing visibility of Peruvian gastronomy is a result of its increased international recognition, with successive awards for chefs and restaurants in the country among the best in the world.
Central, in Lima, is now ranked first in the main restaurant rankings.
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Solis considers it a difficult question to classify whether Peruvian food has ceased to be a novelty in Brazil, but emphasizes that, despite its recent rise, it is the heir to an ancient tradition.
“There are ceviche recipes from 2,000 years ago. People before the Incas already ate ceviche. The Incas came and then the Spanish. So, there is a very vast and ancient culture in Peru, which also mixes with other colonies such as the Japanese, Chinese and Italian.
Many cuisines came together to create what is now the great Peruvian cuisine”, he says, who sees the table as a way of bringing the two countries closer together.
“Gastronomy is integration. Everyone likes to eat and eat well. Gastronomy unites countries, and gastronomic events are cultural.”
Queue to eat ceviche in Rio
The offer of ceviche, pisco drinks and other national dishes of Peru caused locals and tourists to crowd the fair, forming long lines to buy the dishes.
Ecuadorian doctor Pablo Gallegos has lived in Rio de Janeiro for three years and says he often misses having a greater selection of Peruvian restaurants.
“In Ecuador, there is a lot of Peruvian cuisine. Here in Brazil, I see that it is starting to arrive,” he says, who also admires Brazilian cuisine.
The doctor believes that what makes Peruvian food so popular is its seasoning, marked by acidity. “I think it is light, healthy, and I think it has several characteristics that attract not only me, but many other people.”
Services
To learn more, visit Peruvian Gastronomy.