The Illusion of Prehispanic Seviche and its Origin in Peruvian 19th Century

Rullier H.L.G.; Caballero Líñan E.C. · Americania (2026) · DOI: 10.46661/americania.11449

Resumen

This paper examines the historical origins of Peruvian seviche, contextualizing it within the global tradition of raw fish consumption. Through a review of archaeological and written sources, it is argued that, although the consumption of raw fish was a common practice in the pre-Hispanic Andes and persisted during the Viceroyalty, there is no documentary evidence directly linking these practices to the specific preparation of seviche. The first written references to seviche appear only in the 19th century, coinciding with the consolidation of a Peruvian national identity in the early Republican period. Ingredients, preparation methods, and spaces of consumption are analyzed, revealing a mestizo dish in constant transformation. Finally, it is proposed that seviche is a 19th-century Peruvian culinary creation, whose inscription as a heritage symbol reflects both its history and the sociopolitical processes that turned it into a national emblem.

Instituciones: Universidad Nacional Mayor de San Marcos; Universidad Nacional de Trujillo