Cozumel, Quintana Roo — Cozumel’s culinary tradition took center stage this week as the island hosted the fifth edition of its Ceviche Festival, drawing locals and tourists to Benito Juarez Park during Carnival celebrations.
Eleven local restaurants participated in the event, offering a wide variety of ceviche preparations that showcased the versatility of this iconic dish. Attendees sampled ceviches made with conch, fish, lionfish, shrimp, and octopus, along with innovative recipes incorporating fresh regional ingredients.
The festival expanded beyond ceviche to include other local specialties such as tuchitos a la marinera, garlic-mojo conch, shrimp and chaya empanadas, seafood cocktails, and fresh fruit waters, creating a comprehensive showcase of island flavors.
Elias Farah Ceh, the municipal tourism director, emphasized that the event aims to promote traditional cuisine to tourists while strengthening the island’s cultural identity. He noted that hotels received special invitations this year to ensure visitors could experience Cozumel’s unique culinary and festive atmosphere firsthand.
The response was overwhelmingly positive, with local families and tourists gathering in a festive environment that combined Carnival music and colors with the creativity of participating chefs and cooks.
Among the innovative offerings, lionfish ceviche stood out as a particular highlight, demonstrating how local chefs are incorporating invasive species into traditional preparations.
At the institutional level, City Council member Maria Fernanda Vargas Gonzalez proposed making the Ceviche Festival, along with the Almas con Tradicion festival, permanent events regardless of the current administration. This would ensure continuity for celebrations that strengthen Cozumel’s cultural and tourism identity.
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