Peruvian ceviche is a traditional dish widely eaten in Peru. The method of preparing it is different to that of ceviche in other location, using lime, fish, sweet potatoes and other foods. The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime juice, with sliced onions, chili peppers, salt and pepper. Corvina or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn-on-the-cob, and slices of cooked sweet potato.
Regional or contemporary variations include garlic, fish bone broth, minced Peruvian ají limo, or the Andean chili rocoto, toasted corn or cancha (corn nut) and yuyo (seaweed). The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly. It was developed in the 1970s by Peruvian Japanese chefs including Dario Matsufuji and Humberto Sato. Many Peruvian cevicherías serve a small glass of the marinade (as an appetizer) along with the fish, which is called leche de tigre or leche de pantera.
a unique competition
that aims to connect
and inspire our chefs
who understand the
power of food
& Acqua Panna
Always supporting the culinary
industry and standing by its values.
Love of food
is for every innovative chef in Sodexo, with the talent and vision to create appealing and delicious dishes that incorporate sustainability and well-being.See Guidelines
How it works?
Love of Food Innovation Challenge will initiate with an invitation to participate by submitting an original recipe, find details below.
Meet the 3 finalists!
April 1st to May 6th
Participants will start to submit their recipes, until May 1st.
An internal committee will evaluate and vote on 3 finalists.
Finalists will then build upon their initial submissions for a final round.
Final round &
A judging committee will vote and choose one winner during the final's live event.
The winner will enjoy and exciting trip to New York City!
Meet the judges
Vice President, Culinary NorAM Food Platform.
After graduating from The Culinary Institute of America, Rich began his career working at restaurants in Southern California, and on a private luxury yacht. He returned to his east coast roots with positions at Delmonico’s and private clubs in New York City.
Rich entered the corporate dining world as Executive Chef, serving some of New York’s prestigious law firms, financial institutions, and top corporate headquarters. He went on to become Regional Executive Chef and Corporate Executive Chef for Sodexo’s Corporate Services, leading marketing and culinary development and taking on field deployment. Rich then became the Global Vice President of Service Development for the Corporate Services segment until his current role as Vice President of Culinary and Service Development for Sodexo North America.