CUY

CEVICHE
ORIGIN: PRESENTA
ORIGIN:
But a dish that has become popular with the most demanding
palates is the Picante de Cuy. ... Jaca or jaka is the Quechua
It is believed that more than 2000 years ago on the
Peruvian coast, the Mochica culture prepared a dish based
CIÓN
The gastronomy of Peru is one of the most varied
and exquisite in the world, so much so that in the
book 357 ready to understand how we Peruvians it
term for the guinea pig, which was raised in the Andean region on fresh fish, which was cooked with juice from a local fruit,
counts up to 491 typical dishes
of Huánuco, approximately 4000 BC. called tumbo; Then, in the Inca era, fish was marinated with a
In the last decade of the 20th century, and the
girl, and it was until the arrival of the Spanish when the
beginning of the 21st century, Peruvian cuisine
ingredients that we know today in ceviche were added: lemon
began to become popular outside its borders. At the
and onion.
BENEFITS: Fourth Madrid Fusión 2006 International
Gastronomy Summit, held from January 17 to 19,
Guinea pig meat is a valuable source of protein, far superior to VITAMINS: 2006, Lima was declared the gastronomic capital of
other meats. Guinea pig meat helps us develop neurons, which Ceviche is a delicious and very nutritious dish, since its America, 13 while on December 12, 2012, Peru was
is very important in our lives. ingredients provide us with great benefits for our health. White distinguished in the World Travel Awards , carried
fish stands out for being a food with an important source of out in New Delhi (India), as the Main Culinary
good quality protein, B vitamins, phosphorus, calcium, iron, Destination worldwide, surpassing several
iodine and copper. countries.
 CEVICHE BIBLIOGRAPHY
ORIGIN:  https://rpp.pe/lima/actualidad/el-aji-de-
The origin of the ají de gallina seems to go back to colonial gallina-un-plato-saludable-nutritivo-y-
times in Peru. Researchers like Javier Masías have found that
energetico-noticia-519835#:~:text=Sin
ají de gallina and manjar blanco are very close. Although this
is very curious, it is important to know that both dishes have
the same origin: the menjar blanc, a dish that appeared in
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superfoods from Peru
Catalan cuisine in the 14th century, in the Llibre de Sent Soví  https://www.autoyas.com/PE/Chiclayo/1
recipe book, one of the oldest in Europe
915035648602445/El-cuy-dorado
 https://www.gastronosfera.com/es/tend
encias/ceviche-la-estrella-de-la-
BENEFITS:
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The ají de gallina is a healthy, nutritious and energetic dish is %20ceviche%20es%20el%20plato,de
more suitable for children, pregnant women, older adults, %20ceviche%20y%20una
people who have a significant energy expenditure. with its
contribution of vitamin A with 990 IU, sodium with 1369 %20receta.&text=Se%20trata%20de
milligrams (the needs of the day go up to 2 grams) and calcium %20un%20plato,se%20presenta%20con
with 680 milligrams, the latter the needs of the day are on %20diversos%20acompa
average 800 milligrams.
%C3%B1amientos.
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%20Per%C3%BA%20existen
%20diferentes,y%20el%20escabeche
%20de%20pescado.