Ceviche is one of the dishes that everyone loves but seems quite intimidating to make. I learned how to make ceviche in Peru, which many people claim is the birthplace of the dish but I’ve also had ceviche in Mexico and while it’s exactly the same in Hawaii I learned how to make poke.
Not surprisingly ceviche can be found all over the coast in Ecuador. However, it’s quite different in preparation and custom. In Peru you should never order ceviche for dinner as it is a lunch dish and if you’re eating it after lunch it means what you have been eating has been sitting there since noon. But in Canoa I learned you could order it for dinner and perhaps the reason may be that the fish is actually cooked before added to the lime bath.
So if you want to know which dish is better I’d tell you neither, they are just different. The Ecuadorian way to make ceviche may be a little bit easier for people who are timid about eating seafood cooked with the acid of lime but both are delicious.
A very simple dish that will impress your friends watch the video (and subscribe please!) to see how to make it:
5 large shrimp
2 rock lobsters
2 medium tomatoes
1 small red onion
2 small green pepper
1 Tbsp vegetable oil
1 Tbsp mustard (optional)
salt and pepper to taste
1. Remove heads from shrimp and boil with rock lobster for 5 minutes or until cooked.
2. While cooking chop tomatoes, cucumber, pepper and red onion and put into bowl.
3. Remove shells from cooked shrimp and lobster, chop and add to bowl.
4. Add juice from 4 lime, oil, mustard, salt and pepper and stir through.
5. Serve with a generous portion of rice
If you can’t view the video above, please check out: How to make ceviche in Ecuador.