<p>Peruvian ceviche is a traditional dish that represents a fusion of fresh ingredients from the sea and the land, as well as an element of relevance to the local economy and social cohesion. In December 2023, UNESCO inscribed the practices and meanings associated with the preparation and consumption of ceviche on the Representative List of the Intangible Cultural Heritage of Humanity. This research aims to explore the socio-cultural significance of ceviche and its impact on Peruvian identity, examining its uses and customs, as well as the passion with which its flavours are preserved. Ceviche is a fundamental practice of Peruvian cultural identity, functioning as a gastronomic product that has led Peru to achieve worldwide recognition in cuisine. The acidic and fresh combination of its ingredients is the key to its appeal, attracting both locals and visitors. It highlights the fusion of ingredients from all regions of the country, which is seen as a reflection of inclusiveness and cultural diversity. This idea is clearly illustrated by ceviche, an emblematic dish with different versions in the coast, highlands and jungle of Peru. Beyond being a traditional dish, it is a symbol of cultural identity that transcends borders and unites the Peruvian people around its preparation and consumption. Its study allows us to understand how gastronomy becomes a vehicle for the preservation and transmission of knowledge, practices and meanings.</p>