Renovación de la receta del ceviche de flor de banano en la parroquia Lita del cantón Ibarra de la provincia de Imbabura
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Date
2024
Journal Title
Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
La parroquia de Lita, en Imbabura, es conocida por su gastronomía local, destacándose el ceviche de flor de banano. Sin embargo, la falta de transmisión de conocimientos tradicionales pone en riesgo la continuidad de este platillo emblemático. En respuesta, este proyecto integrador se centró en la 'Renovación del ceviche de flor de banano', abordando tanto la mejora de la receta como la sostenibilidad de su preparación y consumo. El objetivo general fue mejorar el ceviche de flor de banano mediante la incorporación de nuevos ingredientes, técnicas culinarias innovadoras y prácticas sostenibles. Los objetivos específicos incluyeron: investigar las técnicas tradicionales de preparación, incorporar ingredientes como el taxo y el maracuyá para enriquecer el perfil sensorial, realizar degustaciones para evaluar la aceptación del platillo, y desarrollar estrategias de promoción para aumentar su visibilidad. La metodología combinó investigación bibliográfica y observacional con pruebas culinarias experimentales. Las degustaciones con consumidores locales y turistas proporcionaron retroalimentación clave para ajustar la receta final. Los resultados mostraron que la incorporación de ingredientes innovadores mejoró significativamente el sabor y la textura del ceviche, aumentando su aceptación entre los consumidores. Finalmente, este proyecto no solo renovó una tradición culinaria, sino que también fortaleció la identidad gastronómica de Lita.
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.
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.
Description
Keywords
Ceviche de flor de banano, Innovación culinaria, Lita