Ceviche is a very popular dish in Ecuador. It is prepared with seafood such as shrimp, lobster, or fish. Red onion, lime, and cilantro are the main flavors in this dish. It is traditionally served cold alongside fried plantain chips, corn nuts, or popcorn.
Directions for Preparing Ceviche
- Peel and de-vein the shrimp.
- Set the shrimp aside.
- Mix together the onion slices, lime juice, and salt in a small bowl.
- Set this aside but stir occasionally.
- Heat a large skillet over medium-high heat and spray it with enough cooking spray to sauté the shrimp.
- Spoon the shrimp into the skillet and toss with the ground black pepper.
- Sauté the shrimp for about four (0:04) minutes or until it curls and turns pink.
- Remove the cooked shrimp from the skillet and set it in a shallow dish to cool.
- Refrigerate the cooked shrimp for twenty (0:20) minutes until cold.
- Open the can of tomatoes, then drain and discard the preserving liquid.
- Place the diced tomatoes from the can in a large bowl.
- Mix in the orange juice, tomato ketchup, cilantro leaves, olive oil, and yellow mustard together with the diced tomatoes.
- To this mixture, add the marinated onion that was previously prepared.
- Add the cold shrimp to this mixture.
- Toss everything together until evenly mixed. Serve this delicious and flavorful ceviche with fried plantain chips or popcorn.
Ecuadorian cuisine is diverse, varying with altitude, and associated agricultural conditions. Beef, chicken, and seafood are popular in the coastal regions and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain. Whereas in the mountainous regions pork, chicken, beef and cuy (guinea pig) are popular and are often served with rice, corn, or potatoes. Popular street food in mountainous regions is hornado, consisting of potatoes served with roasted pig.
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