He lemon price hikeonion, sweet potato and other inputs that are used to prepare the delicious Ceviche has generated concern among diners as to whether this will affect the value of this seafood dish. In order to clear up this doubt and talk about the measures that are being taken to reduce the impact of cost overruns in restaurants, La República spoke with the Association of Marine and Allied Restaurants of Peru.
Will the price of ceviche increase?
According to Javier Vargas, president of the Association of Marine and Related Restaurants of Peru (ARMAP), in statements to La República, the price of fish ceviche will not increase, but the portions will be reduced and new alternatives will be used in relation to the use of this citrus.
In this sense, he announced that during the Peruvian Cuisine Week, to be held from September 4 to 10, ceviche dishes will be offered at 50% to reduce customer absenteeism that has been seen in the last week and reposition ceviche as a one of our Peruvian flag dishes.
“They will not be full portions and we are not going to raise the price of fish ceviche. Instead, during Peruvian Cuisine week, which begins next Monday, we will offer it at 50% to avoid absenteeism and invite the public to our restaurants”, explained.
How can you replace lemon to prepare ceviche?
Unlike last week, the lemon has increased its price almost triple. In some retail markets in Lima and the provinces, it can cost between S/14 and S/18 per kilo, depending on its quality and size. Faced with this situation, Javier Vargas indicated to this medium that said citrus can be replaced by others, such as camu camu, cocona or tumbo.
“Let’s remember the recommendations of chefs like Gastón Acurio or Virgilio Martínez. In this sense, we have camu camu, which can give ceviche an exotic flavor and has 3 times more acidity. Likewise, we can replace lemon with golden gooseberry, which costs S/4, the cocona or the tumbo, whose price amounts to S/6”held.
How does rising food prices affect restaurants?
According to figures from the National Institute of Statistics and Informatics for the month of August, the consumer price index at the national level increased by 0.40% with a variation of 3.58% and an annualized variation of 5.79%. This increase in food prices has forced entrepreneurs and owners of seafood restaurants to implement measures to reduce costs.
“These are difficult times. Since the last change of government, there have been events of social unrest, climatic phenomena and inflation that have been affecting us. These cost overruns put us with minimal profitability. Many of us are even at risk of bankruptcy because we were already paying Reactive , but we are not working normally and this problem is coming that affects our sustainability,” said the owner, who is also from the renowned Pisces franchise, Javier Vargas.
Finally, he called on the authorities to promote promotional and dissemination events in order to value ceviche worldwide, which would be declared a World Heritage Site by the end of the year.
“We call on the authorities to promote our gastronomy and especially ceviche. Let’s remember that a few days ago, Peruvian cuisine was chosen as the best culinary destination in South America, and that should be an opportunity to reactivate our economy. We have the problem of rising prices and insecurity, but we must remain in force to prevent more restaurants from closing their doors”sentenced.
Source: Larepublica
Alia is a professional author and journalist, working at 247 news agency. She writes on various topics from economy news to general interest pieces, providing readers with relevant and informative content. With years of experience, she brings a unique perspective and in-depth analysis to her work.
