Ecuadorian cuisine, the cuisine of Ecuador, is diverse, varying with altitude, and associated agricultural conditions. Pork, chicken, beef, and cuy (guinea pig) are popular in the mountainous regions, fish is very popular along the coast. Proteins are always served with a variety of carbohydrate-rich foods, especially rice, corn, and potatoes.
There's nothing better than fresh ceviche. With unlimited access to the freshest and cleanest seafood, I've been taking advantage of it! The best part about ceviche is that it's always easy to throw together and doesn't necessarily need a lot of sitting time to marinate the flavour.
Ceviche, also known as cebiche or seviche, is a typical dish from the coast in Ecuador. Obviously, it is also very popular in other Latin American countries and there a lot of different variations.
Even within Ecuador, there are several different ceviche versions made with all types of seafood and additional ingredients
Ecuadorian fish ceviche or ceviche de pescado ecuatoriano has a lot of variations. This ceviche is made by made by marinating or cooking raw fish in lime juice and mixing it with onions, tomatoes, peppers, and cilantro.
It's also one of those recipes that are more about improvising and adjusting to personal taste. Trying using red onions instead of white. I'm not a big fan of bell peppers, so I don't hesitate to leave them out if I don't have any on hand.
Easy Ecuadorian Ceviche
• 2lb of white fish fillets (corvina, halibut, sea bass, tilapia, sole), cut into small square pieces
• 2 red onions diced very finely
• 4 tomatoes diced very finely
• 2 bell peppers, assorted colors, chopped very finely
• 20 small to medium sized limes, separated. (10 limes to cook the fish and 10 limes for the ceviche marinade)
• 1 bunch of cilantro chopped as finely as possible
• A few tablespoons of oil (i use avocado), adjust to personal taste
- Place the raw fish pieces in a glass dish and cover it with salt and lime juice from about 10-12 limes, the fish should be completely covered by lime juice.
- Cover the dish with plastic wrap and place it in the refrigerator, let the fish marinate or cook itself in the lime juice for 3-4 hours.
- Mix the onions, tomatoes, peppers, and cilantro with the juice from the remaining limes and let marinate for about an hour.
- Once the fish is “cooked” in the lime juice, strain it to remove the liquid.*
- Mix the fish with the lime marinated vegetables, add salt and oil to taste.
*You can skip this step, but some find it too acidic — I personally leave it in it for the most flavour.
Serve with chifles, patacones, tostones or popcorn. It's also often served with rice.
Or just eat it straight out of the bowl like i always do!