On this day, we decided to have dinner with Sonia, and the theme was Ecuadorian food. I chose to cook a very typical dish from my country: ceviche. It’s one of Ecuador’s most representative dishes, especially enjoyed in the coastal region. Although ceviche has its origins in Peru, Ecuador has its own version of this delicacy.
In our preparation, we primarily use white fish, shrimp, and shellfish. What makes Ecuadorian ceviche special is the use of sour orange and lime in the preparation, unlike the sweet potato used by Peruvians. In Ecuador, we enjoy it directly as a cold seafood soup.
Ceviche also has its highlighted region in Ecuador, especially in the province of Esmeraldas, where it is made with a distinctive touch that reflects the Ecuadorian flavor. Sonia was delighted to try a dish she had never tasted before, and as we ate, she asked me for the recipe. For the next part, here is the recipe for Ecuadorian ceviche.
It’s one of Ecuador’s most representative dishes, especially enjoyed in the coastal region. Although ceviche has its origins in Peru, Ecuador has its own version of this delicacy.
In our preparation, we primarily use white fish, shrimp, and shellfish. What makes Ecuadorian ceviche special is the use of sour orange and lime in the preparation, unlike the sweet potato used by Peruvians. In Ecuador, we enjoy it directly as a cold seafood soup.
Ceviche also has its highlighted region in Ecuador, especially in the province of Esmeraldas, where it is made with a distinctive touch that reflects the Ecuadorian flavor. Sonia was delighted to try a dish she had never tasted before, and as we ate, she asked me for the recipe. For the next part, here is the recipe for Ecuadorian ceviche.
Ecuadorian Ceviche Recipe
Ingredients:
• 1 lb white fish fillets, diced
• 1 cup shrimp, peeled and deveined
• 1 cup conch, cleaned and diced
• 1 red onion, thinly sliced
• 2 tomatoes, diced
• 1 bell pepper (any color), diced
• 1 bunch cilantro, finely chopped
• 3-4 cloves garlic, minced
• 2 cups freshly squeezed sour orange juice (or a mix of lime and orange juice)
• 1 cup lime juice
• Salt and pepper to taste
• 1 tablespoon ketchup (optional)
• Hot sauce to taste (optional)
• Plantain or corn chips for serving
Instructions:
1. In a large bowl, combine the diced fish, shrimp, and conch.
2. Add the sliced red onion, diced tomatoes, diced bell pepper, chopped cilantro, and minced garlic to the bowl.
3. Pour in the sour orange juice and lime juice, ensuring that the seafood and vegetables are well-covered. The acidity “cooks” the seafood.
4. Season the mixture with salt and pepper to taste. Add ketchup if desired for a touch of sweetness and hot sauce for some heat.
5. Gently toss all the ingredients together, ensuring the seafood is evenly coated with the citrus juices. Let it marinate in the refrigerator for at least 30 minutes to an hour.
6. Serve the ceviche chilled, garnished with additional cilantro if desired.
7. Accompany the ceviche with plantain or corn chips.
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