Renovación de la receta del ceviche de flor de banano en la parroquia Lita del cantón Ibarra de la provincia de Imbabura

The parish of Lita, in Imbabura, is known for its local gastronomy, especially banana flower ceviche. However, the lack of transmission of traditional knowledge jeopardizes the continuity of this emblematic dish. In response, this integrative project focused on the 'Renovation of the ceviche de flor de banano', addressing both the improvement of the recipe and the sustainability of its preparation and consumption. The overall objective was to improve banana flower ceviche by incorporating new ingredients, innovative culinary techniques and sustainable practices. The specific objectives included: investigating traditional preparation techniques, incorporating ingredients such as taxo and passion fruit to enrich the sensory profile, conducting tastings to evaluate the acceptance of the dish, and developing promotional strategies to increase its visibility. The methodology combined bibliographic and observational research with experimental culinary trials. Tastings with local consumers and tourists provided key feedback to adjust the final recipe. The resultsshowed that the incorporation of innovative ingredients significantly improved the taste and texture of the ceviche, increasing its acceptance among consumers. Finally, this project not only renewed a culinary tradition, but also strengthened Lita's gastronomic identity.

• 第一著者: Tobar Pantoja, Carlos Renan (author)
• フォーマット: bachelorThesis
• 出版事項: 2024
• 主題: ceviche de flor de banano, innovación culinaria, Lita
• オンライン･アクセス: https://repositorio.puce.edu.ec/handle/123456789/44642