{"id":17072,"date":"2026-08-28T03:25:10","date_gmt":"2026-08-28T03:25:10","guid":{"rendered":"https:\/\/www.diningandcooking.com\/restaurants\/17072\/"},"modified":"2026-08-28T03:25:10","modified_gmt":"2026-08-28T03:25:10","slug":"as-the-el-nino-phenomenon-which-raises-sea-surface-temperatures-in-the-pacific-ocean-hits-latin-am","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/restaurants\/17072\/","title":{"rendered":"As the El Nino phenomenon, which raises sea surface temperatures in the Pacific Ocean, hits Latin Am.."},"content":{"rendered":"

Coastal sea temperatures rise due to El Nino phenomenon
Mackerel and squid decrease, tuna and shrimp increase
Lime, a key ingredient, also hits climate change <\/p>\n

\"Ceviche \uc0ac\uc9c4 \ud655\ub300 Ceviche Image [Photo = Pixabay] <\/p>\n

As the El Nino phenomenon, which raises sea surface temperatures in the Pacific Ocean, hits Latin America, the supply chain of “ceviche,” Peru’s representative dish, is shaking. Ceviche stores were directly hit as the water temperature increased the ecosystem of fish species and the cost burden increased rapidly.<\/p>\n

According to Peruvian daily El Comercio, the Peruvian Seafood Restaurant Association said on the 27th (local time) that the supply of some fish has plummeted as traditional ceviche fish species move deep into the sea in search of cold water. Fish species such as mullet, horse mackerel, mackerel, and peherrey are representative. Ceviche is a dish in which seafood such as fish and squid is sliced, marinated in lemon or lime juice, and eaten with vegetables.<\/p>\n

The price of some fish species has jumped significantly. This is because the rising sea temperature has made it difficult to capture some fish species as they move to deeper depths. The stock price of a fish species soared to 35 sol (15,000 won) per kilogram, and the price of major seafood such as peherei and scallop spruce rose 10 to 25% compared to last year.<\/p>\n

20-30% of the industry has been directly hit by El Ni\u00f1o, said Javier Vargas, president of the Peruvian Seafood Restaurant Association.<\/p>\n

The Peruvian restaurant industry is responding by diversifying ceviche ingredients by finding alternative fish species rather than raising menu prices. Instead of materials whose prices have soared, they are using alternative fish species to cut costs.<\/p>\n

Experts predict that if the frequency of the appearance of some species decreases, more other species will be caught. In fact, more fish species living in warm seas such as tuna, bonito, shrimp, and flying fish appear. As a result, some suggest that ceviche materials should also actively utilize this kind of fish species.<\/p>\n

\"Fishermen \uc0ac\uc9c4 \ud655\ub300 Fishermen Capturing Fish in Peruvian Sea [Photo = Peru’s Production Department] <\/p>\n

Agricultural products such as lemons, a key ingredient in ceviche, were also found to be affected by El Ni\u00f1o. Over the past few years, changes in precipitation patterns have disrupted the flowering of lemons, resulting in a decrease in supply. In this situation, some point out that the industry should have a system to prepare for a decrease in lemon supply and logistics disruptions in the northern region.<\/p>\n

Renzo Castagnola, CEO of Peruvian seafood franchise Embarcadero 41, emphasized supply chain flexibility, saying, “The sea cannot supply the same fish species in the same quantity and price throughout the year.”<\/p>\n

The Peruvian government has also warned that the El Ni\u00f1o phenomenon will worsen in the future.<\/p>\n

According to Reuters, Peru’s National Civil Defense Agency announced that the El Nino phenomenon will become stronger from November, causing severe flooding and landslides in at least 10 states across the country. The government declared a state of emergency in 796 areas due to rain and flood risks and 607 areas due to water shortages.<\/p>\n

“Based on historical data from all areas affected by El Nino, about 1.2 million people could be affected,” Civil Defence Commissioner Luis V\u00e1zquez said.<\/p>\n","protected":false},"excerpt":{"rendered":"

Coastal sea temperatures rise due to El Nino phenomenonMackerel and squid decrease, tuna and shrimp increaseLime, a key ingredient, also hits climate change \uc0ac\uc9c4 \ud655\ub300 Ceviche Image [Photo = Pixabay] As the El Nino phenomenon, which raises sea surface temperatures in the Pacific Ocean, hits Latin America, the supply chain of “ceviche,” Peru’s representative dish,<\/p>\n","protected":false},"author":2,"featured_media":17073,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43],"tags":[14848,14849,14847,8,116,117,14846,118,119,14850],"class_list":["post-17072","post","type-post","status-publish","format-standard","has-post-thumbnail","category-seafood-house","tag-cevicheyong","tag-havier","tag-peruvian-seafood-restaurant-association","tag-restaurants","tag-seafood-house","tag-seafood-houses","tag-seafood-prices","tag-seafood-restaurant","tag-seafood-restaurants","tag-vargas"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117170999367282729","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/17072","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/comments?post=17072"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/17072\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media\/17073"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media?parent=17072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/categories?post=17072"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/tags?post=17072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}