Marine Biodiversity
The Peruvian sea is one of the most productive marine ecosystems in the world, and it has great biodiversity, but only a part of this regularly reaches the table. Many species remain outside daily consumption, whether due to lack of knowledge, custom, or lack of dissemination.
Understanding this diversity implies going beyond what is known and approaching species from their origin: their habitat, their seasonality, and their role within the marine ecosystem. Each one is part of a balance that defines not only its availability but also how it should be consumed.
Fish
Fish represent a fundamental part of marine biodiversity and Peruvian cuisine. However, consumption tends to focus on a few species, leaving aside a wide variety that is part of the ecosystem.
Seafood
Seafood encompasses a wide diversity within the marine ecosystem, with species varying in shape, texture, and flavor. From mollusks to crustaceans, each possesses characteristics that make them unique in the kitchen.
Seaweed
Algae are one of the most important, and at the same time least explored, components of marine biodiversity. Despite their high nutritional value and versatility, their use in cooking remains limited.