Ecuadorian ceviche differs from its Peruvian counterpart in presentation and flavor. Served in a bowl, it’s a tangy delight featuring a citrusy tomato-based sauce with fresh ingredients like tomatoes, orange juice, lime or lemon juice, red onion, peppers, and cilantro. Some variations may include ketchup and mustard. Alongside, you’ll find side garnishes like popcorn (canguil), toasted corn kernels (tostados), and crispy plantain chips (chifles).
For those who relish every drop of the flavorful sauce, rice is a perfect accompaniment, especially at breakfast. Seafood enthusiasts can delight in shrimp ceviche, typically made with poached shrimp, or fish ceviche, often prepared with locally caught corvina. Shellfish lovers can enjoy ceviche de concha, made with black clams, or explore options like crab, squid, octopus, or scallops.
A ceviche mixto offers a combination of seafood delights, with popular choices including shrimp and fish. Vegetarians can indulge in options like ceviche de palmito, featuring hearts of palm, or ceviche de chocho, made with chocho beans, a protein-rich legume. However, be cautious of added meat in street versions.
Whether you’re savoring traditional seafood ceviche by the coast or exploring vegetarian varieties inland, Ecuadorian ceviche promises a flavorful culinary adventure that reflects the country’s diverse ingredients and cultural influences.
Ecuadorian Ceviche Recipes Playlist from KWA
bahia de caraquez ceviche ecuador
Last modified: May 11, 2024
