Técnicas vanguardistas aplicadas a la preparación del Ceviche Jipijapa de Manabí

Ecuadorian gastronomy faces the challenge of innovating in order to stand out internationally. The general objective of this integrative project was to apply advanced techniques to transform this dish into an innovative gastronomic experience. The specific objectives included: to provide a theoretical and scientific basis for the avant-garde techniques applicable to Ceviche Jipijapa, to determine which techniques can be applied without altering its traditional character, and to use these techniques to promote tourism. The methodology combined bibliographic research, consulting academic sources on advanced culinary techniques, and experimental research to apply and evaluate these techniques in Ceviche Jipijapa. Observational methods and interviews with expert chefs were used. The results showed that the integration of techniques such as spherification, freeze-drying and agar agar gelling enriched the gastronomic experience of ceviche, maintaining its traditional flavor and adding new textures and presentations. These changes not only respected the authenticity of the dish, but also elevated it to a level of sophistication capable of attracting national and international tourists. The main conclusion was that innovation in the preparation of Ceviche Jipijapa with avant-garde techniques can revitalize the traditional gastronomy of Manabí, turning it into an international culinary reference and promoting tourism.

• Autor principal: Cabrera Calderón, Fernando Abrahan (author)
• Format: bachelorThesis
• Publicat: 2024
• Matèries: ceviche Jipijapa, gastronomía, técnicas vanguardistas, innovación culinaria
• Accés en línia: https://repositorio.puce.edu.ec/handle/123456789/44624