{"id":5986,"date":"2026-09-10T19:54:19","date_gmt":"2026-09-10T19:54:19","guid":{"rendered":"https:\/\/qrrevista.com\/?p=5986"},"modified":"2026-09-10T19:55:57","modified_gmt":"2026-09-10T19:55:57","slug":"el-ceviche-peruano-que-busca-conquistar-el-mundial-gastronomico-de-ibai","status":"publish","type":"post","link":"https:\/\/qrrevista.com\/es\/el-ceviche-peruano-que-busca-conquistar-el-mundial-gastronomico-de-ibai\/","title":{"rendered":"El ceviche peruano que busca conquistar el mundial gastron\u00f3mico de Ibai"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><strong>La Cevicher\u00eda Mar\u00eda Pastor<\/strong> re\u00fane en su carta algunos de los sabores m\u00e1s representativos de la cocina marina peruana: pescado, mariscos, mixto, conchas negras, langostinos, camarones, almejas y una especialidad que combina conchitas con conchas negras.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Detr\u00e1s de estos platos hay una historia de m\u00e1s de tres d\u00e9cadas: Mar\u00eda Pastor empez\u00f3 vendiendo desde una carretilla y, con esfuerzo y dedicaci\u00f3n, convirti\u00f3 aquel primer emprendimiento en una cevicher\u00eda emblem\u00e1tica de <strong>Jes\u00fas Mar\u00eda<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El ceviche peruano vuelve a estar en el centro de una competencia internacional. El Mundial Gastron\u00f3mico de Ibai ha puesto a distintos pa\u00edses frente a frente en una votaci\u00f3n abierta al p\u00fablico, donde son los propios seguidores quienes deciden qu\u00e9 propuesta avanza. Y esta vez, Per\u00fa vuelve a tener en su ceviche uno de sus mejores embajadores gastron\u00f3micos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En la Cevicher\u00eda Mar\u00eda Pastor, esa tradici\u00f3n se expresa a trav\u00e9s de una carta que pone al mar peruano como protagonista. Hay ceviche de pescado, de mariscos y mixto, adem\u00e1s de preparaciones con conchas negras, langostinos, camarones y almejas. Entre las especialidades destaca tambi\u00e9n la combinaci\u00f3n de conchitas con conchas negras, una alternativa que apuesta por dos productos con mucha identidad dentro de nuestra cocina marina.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1086\" height=\"1448\" src=\"https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?fit=768%2C1024&amp;ssl=1\" alt=\"\" class=\"wp-image-5992\" srcset=\"https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?w=1086&amp;ssl=1 1086w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?resize=9%2C12&amp;ssl=1 9w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?resize=770%2C1026&amp;ssl=1 770w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?resize=323%2C430&amp;ssl=1 323w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?resize=390%2C520&amp;ssl=1 390w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?resize=800%2C1066&amp;ssl=1 800w\" sizes=\"auto, (max-width: 1086px) 100vw, 1086px\" \/><noscript><img fetchpriority=\"high\" decoding=\"async\" width=\"1086\" height=\"1448\" src=\"https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?fit=768%2C1024&amp;ssl=1\" alt=\"\" class=\"wp-image-5992\" srcset=\"https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?w=1086&amp;ssl=1 1086w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?resize=9%2C12&amp;ssl=1 9w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?resize=770%2C1026&amp;ssl=1 770w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?resize=323%2C430&amp;ssl=1 323w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?resize=390%2C520&amp;ssl=1 390w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM.jpeg?resize=800%2C1066&amp;ssl=1 800w\" sizes=\"(max-width: 1086px) 100vw, 1086px\" \/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Pero detr\u00e1s de cada plato hay una historia que comenz\u00f3 mucho antes de que existiera un restaurante. Hace m\u00e1s de 30 a\u00f1os, Mar\u00eda Pastor dio sus primeros pasos en la gastronom\u00eda con una carretilla. Fueron a\u00f1os de trabajo, aprendizaje y perseverancia hasta que aquel peque\u00f1o negocio fue creciendo y encontr\u00f3 en Jes\u00fas Mar\u00eda el lugar donde terminar\u00eda convirti\u00e9ndose en una cevicher\u00eda reconocida por sus sabores y por mantener viva una manera muy peruana de entender la cocina del mar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hoy, Mar\u00eda Pastor quiere que esa historia tambi\u00e9n se conozca fuera de las cuatro paredes de su restaurante. Por eso se suma a la convocatoria para que los peruanos participen en la votaci\u00f3n del Mundial Gastron\u00f3mico de Ibai y apoyen al representante nacional.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Porque esta vez no se trata solamente de un plato en competencia. Se trata de defender un sabor que forma parte de nuestra identidad y de demostrar, voto a voto, que el ceviche peruano tiene todo para conquistar una mesa internacional.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1448\" height=\"1086\" src=\"https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?fit=1024%2C768&amp;ssl=1\" alt=\"\" class=\"wp-image-5993\" srcset=\"https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?w=1448&amp;ssl=1 1448w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=16%2C12&amp;ssl=1 16w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=769%2C577&amp;ssl=1 769w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=323%2C242&amp;ssl=1 323w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=800%2C600&amp;ssl=1 800w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=390%2C292&amp;ssl=1 390w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=1430%2C1072&amp;ssl=1 1430w\" sizes=\"auto, (max-width: 1300px) 100vw, 1300px\" \/><noscript><img decoding=\"async\" width=\"1448\" height=\"1086\" src=\"https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?fit=1024%2C768&amp;ssl=1\" alt=\"\" class=\"wp-image-5993\" srcset=\"https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?w=1448&amp;ssl=1 1448w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=16%2C12&amp;ssl=1 16w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=769%2C577&amp;ssl=1 769w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=323%2C242&amp;ssl=1 323w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=800%2C600&amp;ssl=1 800w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=390%2C292&amp;ssl=1 390w, https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.15.15-PM-1.jpeg?resize=1430%2C1072&amp;ssl=1 1430w\" sizes=\"(max-width: 1300px) 100vw, 1300px\" \/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>La Cevicher\u00eda Mar\u00eda Pastor re\u00fane en su carta algunos de los sabores m\u00e1s representativos de la cocina marina peruana: pescado, mariscos, mixto, conchas negras, langostinos, camarones, almejas y una especialidad que combina conchitas con conchas negras. Detr\u00e1s de estos platos hay una historia de m\u00e1s de tres d\u00e9cadas: Mar\u00eda Pastor empez\u00f3 vendiendo desde una carretilla y, con esfuerzo y dedicaci\u00f3n, convirti\u00f3 aquel primer emprendimiento en una cevicher\u00eda emblem\u00e1tica de Jes\u00fas Mar\u00eda. El ceviche peruano vuelve a estar en el centro [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":5989,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","advanced_seo_description":"La Cevicher\u00eda Mar\u00eda Pastor re\u00fane en su carta algunos de los sabores m\u00e1s representativos de la cocina marina peruana: pescado, mariscos, mixto, conchas negras, langostinos, camarones, almejas y una especialidad que combina conchitas con conchas negras.","jetpack_seo_html_title":"El ceviche peruano que busca conquistar el mundial gastron\u00f3mico de Ibai","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"_joinchat":[],"footnotes":"","jetpack_post_was_ever_published":false},"categories":[48],"tags":[631,282,679],"class_list":["post-5986","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-ceviche","tag-cevicheria-maria-pastor","tag-ibai"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/qrrevista.com\/wp-content\/uploads\/2026\/09\/WhatsApp-Image-2026-09-09-at-1.16.20-PM.jpeg?fit=1024%2C572&ssl=1","_links":{"self":[{"href":"https:\/\/qrrevista.com\/es\/wp-json\/wp\/v2\/posts\/5986","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/qrrevista.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/qrrevista.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/qrrevista.com\/es\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/qrrevista.com\/es\/wp-json\/wp\/v2\/comments?post=5986"}],"version-history":[{"count":2,"href":"https:\/\/qrrevista.com\/es\/wp-json\/wp\/v2\/posts\/5986\/revisions"}],"predecessor-version":[{"id":5994,"href":"https:\/\/qrrevista.com\/es\/wp-json\/wp\/v2\/posts\/5986\/revisions\/5994"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/qrrevista.com\/es\/wp-json\/wp\/v2\/media\/5989"}],"wp:attachment":[{"href":"https:\/\/qrrevista.com\/es\/wp-json\/wp\/v2\/media?parent=5986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/qrrevista.com\/es\/wp-json\/wp\/v2\/categories?post=5986"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/qrrevista.com\/es\/wp-json\/wp\/v2\/tags?post=5986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}