Ceviche in Ecuador is first cooked before marinated in lime juice.
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 and kinilaw in the Philippines.
Not surprisingly ceviche can be found all over the coast in Ecuador but it’s possible to eat but not as common in the Andes in cities like Cuenca.
However, Ecuadorian ceviche is quite different in preparation and custom. The seafood is poached first so it’s not completely cooked in acid.
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.
- 5 shrimp large
- 2 rock lobsters
- 2 tomatoes medium
- 1 cucumber
- 1 red onion small
- 2 green pepper small
- 4 lime
- 1 tablespoon vegetable oil
- 1 tablespoon mustard optional
- salt and pepper to taste
- Remove heads from shrimp and boil with rock lobster for 5 minutes or until cooked.
- While cooking chop tomatoes, cucumber, pepper and red onion and put into bowl.
- Remove shells from cooked shrimp and lobster, chop and add to bowl.
- Add juice from 4 lime, oil, mustard, salt and pepper and stir through.
- Serve with a generous portion of rice or popcorn if sharing as a snack.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 108Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 190mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 10g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
Pin it For Later: Ecuadorian Shrimp Ceviche
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If you can’t view the video above, please check out: How to make ceviche in Ecuador.
[wpurp-searchable-recipe]Ecuadorian Ceviche – – shrimp (large), rock lobsters, tomatoes (medium), cucumber, red onion (small), green pepper (small), lime, vegetable oil, mustard (optional), salt and pepper (to taste), , Remove heads from shrimp and boil with rock lobster for 5 minutes or until cooked.; While cooking chop tomatoes, cucumber, pepper and red onion and put into bowl.; Remove shells from cooked shrimp and lobster, chop and add to bowl.; Add juice from 4 lime, oil, mustard, salt and pepper and stir through.; Serve with a generous portion of rice; ; – – Ecuador – Canoa – Ecuador – food – recipe – South America – – [/wpurp-searchable-recipe]