Peruvian ceviche FIP launched by CeDePesca, Peruvian National Society of Fisheries

Published on
April 4, 2016

A new fishery improvement project has been launched to improve the sustainability of ceviche, Peru’s most famous dish.

The Peruvian National Society of Fisheries (SNP) and the Center for Development and Sustainable Fisheries (CeDePesca) announced Saturday, 2 April the organization of the FIP. Initial steps include the creation of a stakeholders’ map, a supply chain analysis and a gap analysis to define future local partners. Based on the information collected, the group will then form an action plan to outline next steps.

“The SNP is committed to promote sustainability of the Peruvian fisheries, as to guarantee all fishermen the possibility of a long-term economic activity, and to secure our renowned chefs the possibility of preparing the Peruvian glamorous ceviche with highly appreciated species like the flatfish,” SNP Chairwoman Elena Conterno said.

Ceviche is prepared with raw chunks of fish marinated in lemon juice. It is hugely popular in Peru, where hundreds of “cevicherias” and gourmet restaurants serve the dish. It is most often made with flatfish, seabass and grunt, which in Peru are caught by a multi-gear small scale fleet in the central area of the country’s coastal waters.

“This is an amazing challenge,” CeDePesca chairman Ernesto Godelman said. “Between all our FIPs, this the first one oriented to the domestic market, and this gives us the great opportunity of engaging the super-important Peruvian supply chain and artisanal fishers with the concept of fishery improvement projects.”

Last year, the SNP and CeDePesca signed a cooperation framework agreement to work together for sustainable fisheries and this is the first operational project emerging from it, the groups said in a press release.

“We are very grateful to SNP for the confidence,” said Carmen Guerrero of CeDePesca-Peru. “We are really excited with this challenge and we are prepared to accomplish the initial stage we have committed for the next six months.”

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