2017 First-Class Forever Stamp,Delicioso: Ceviche
# 5197 - 2017 First-Class Forever Stamp - Delicioso: Ceviche
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5197 - 2017 First-Class Forever Stamp - Delicioso: Ceviche
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US #5197
2017 Ceviche – Delicioso
• Commemorates Latin American culinary traditions and how those traditions have impacted the food industry in the United States
Stamp Category: Commemorative
Set: Delicioso
Value: 49¢ First Class Mail (Forever)
First Day of Issue: April 20, 2017
First Day City: Albuquerque, New Mexico
Quantity Issued: 200,000,000
Printed by: Banknote Corporation of America
Printing Method: Offset, Microprint
Format: Double-sided Booklets of 20
Tagging: Phosphor Tagged Paper, Block
Why the stamp was issued: To honor one of the most popular Latin American dishes – ceviche.
About the stamp design: Pictures artwork by John Parra of ceviche. The design is bright and colorful with the name of the dish at the top of the stamp.
First Day City: The First Day of Issue Ceremony was held at the National Hispanic Cultural Center in Albuquerque, New Mexico.
About the Delicioso set: Issued to celebrate the influence of Central and South American, Mexican, and Caribbean cultures on American cuisine. Includes six designs picturing artwork by John Parra of: tamales, flan, sancocho, empanadas, chile relleno, and ceviche. The designs are bright and colorful with the name of each dish at the top of the each stamp.
History the stamp represents: Enjoyed throughout the Americas, ceviche (a raw seafood dish cured in citrus juices) has a history dating back 2,000 years.
Many are unsure just where ceviche was first made. Some sources believe the dish was created by the Moche civilization of coastal Peru. The Moche reportedly marinated fish in the fermented juice of banana passionfruit and later switched to citrus fruits introduced by Spanish colonists. Another theory suggests that Moorish women from Granada introduced a similar dish to Peru when they arrived with the Spanish settlers. Over time, the dish was introduced to other Spanish colonies and evolved to incorporate regional flavors.
Traditional Peruvian ceviche is made by marinating chunks of raw sea bass for several hours. The marinade consists of freshly squeezed lime or bitter orange juice, onions, chili peppers, salt, and pepper. The dish is then served at room temperature with corn on the cob and sweet potato. Other versions of the dish use different types of fish, as well as vinegar, garlic, avocado, or tomato.
Because of ceviche’s long history in Peru, it is considered a part of the country’s national heritage. In fact, Peru has dedicated June 28 as National Ceviche Day to celebrate this beloved dish.
US #5197
2017 Ceviche – Delicioso
• Commemorates Latin American culinary traditions and how those traditions have impacted the food industry in the United States
Stamp Category: Commemorative
Set: Delicioso
Value: 49¢ First Class Mail (Forever)
First Day of Issue: April 20, 2017
First Day City: Albuquerque, New Mexico
Quantity Issued: 200,000,000
Printed by: Banknote Corporation of America
Printing Method: Offset, Microprint
Format: Double-sided Booklets of 20
Tagging: Phosphor Tagged Paper, Block
Why the stamp was issued: To honor one of the most popular Latin American dishes – ceviche.
About the stamp design: Pictures artwork by John Parra of ceviche. The design is bright and colorful with the name of the dish at the top of the stamp.
First Day City: The First Day of Issue Ceremony was held at the National Hispanic Cultural Center in Albuquerque, New Mexico.
About the Delicioso set: Issued to celebrate the influence of Central and South American, Mexican, and Caribbean cultures on American cuisine. Includes six designs picturing artwork by John Parra of: tamales, flan, sancocho, empanadas, chile relleno, and ceviche. The designs are bright and colorful with the name of each dish at the top of the each stamp.
History the stamp represents: Enjoyed throughout the Americas, ceviche (a raw seafood dish cured in citrus juices) has a history dating back 2,000 years.
Many are unsure just where ceviche was first made. Some sources believe the dish was created by the Moche civilization of coastal Peru. The Moche reportedly marinated fish in the fermented juice of banana passionfruit and later switched to citrus fruits introduced by Spanish colonists. Another theory suggests that Moorish women from Granada introduced a similar dish to Peru when they arrived with the Spanish settlers. Over time, the dish was introduced to other Spanish colonies and evolved to incorporate regional flavors.
Traditional Peruvian ceviche is made by marinating chunks of raw sea bass for several hours. The marinade consists of freshly squeezed lime or bitter orange juice, onions, chili peppers, salt, and pepper. The dish is then served at room temperature with corn on the cob and sweet potato. Other versions of the dish use different types of fish, as well as vinegar, garlic, avocado, or tomato.
Because of ceviche’s long history in Peru, it is considered a part of the country’s national heritage. In fact, Peru has dedicated June 28 as National Ceviche Day to celebrate this beloved dish.