Estudio comparativo entre el ceviche de pescado que se prepara en la ciudad de Manta-Ecuador con el que se prepara en la ciudad de Chimbote-Perú.

Abstract

Gastronomy is a discipline that deals with culture, around cooking and food, also with ingredients, and their traditional way of adding them to meals. The objective of this research work is the fish ceviche that is consumed in Ecuador and Peru. It is of a qualitative type, because the methods were used: analytical, inductive, and the bibliographic review. The techniques that were used were the cause and effect diagram, survey and interview questions, to collect the verdicts of the main representatives involved with the progress of the traditional culinary art. The results show that, in the gastronomy of the two Latin American countries, fish consumption represents an important source of supply for feeding a traditional fishing population. Ceviche represents an option to generate an important tourist aggregate, while meeting the demand of the local population, creating a greater profit margin in the economy. Socially, the reciprocity of cultures and the understanding and similarity of traditions and customs are unquestionable. The ignorance of Peruvian fish ceviche in the city of Manta is evident, due to the lack of necessary information for local and foreign consumers. The richness that Peruvian cuisine offers is reflected in its typical dishes with an incomparable flavor. A comparative table of the difference and similarities on the Ecuadorian (Manta) and Peruvian (Chimbote) fish ceviche was made and finally the conclusions and recommendations and the annexes are shown.