Ceviche, a Latin American culinary tradition.

Ceviche, a Latin American culinary tradition

Imagine that you come out of the sea, feel the warmth of the sun rays on your face, walk on soft white sand and then you get to enjoy this fresh delicious dish while you enjoy the view! Yes, this is something you can enjoy during your visit to the beaches of Latin America.

Let me introduce you to what for me is the absolute best cold soup you can find in Ecuador and in South America, ceviche.

A magical place for you to relax and enjoy wonderful food!
A magical place for you to relax and enjoy wonderful food!

The origins of ceviche

Ecuadorian ceviche boasts a rich and storied history that dates back centuries, rooted in the culinary traditions of the indigenous peoples who inhabited the coastal regions of what is now Ecuador. Influenced by both pre-Columbian cultures and later Spanish colonization, Ecuadorian ceviche has evolved into a unique fusion of flavors and techniques. The dish traditionally features fresh seafood, often including shrimp, fish, or shellfish, marinated in a tangy mixture of lime or bitter orange juice, onions, tomatoes, and cilantro. This marriage of ingredients not only reflects the abundance of coastal resources but also the diverse cultural influences that have shaped Ecuador’s culinary landscape over time. As a result, Ecuadorian ceviche stands as a testament to the country’s rich cultural heritage and remains a beloved dish celebrated by locals and visitors alike.

What is ceviche made of

This cold soup or cocktail is made of fresh raw fish, oysters, or shrimp cooked in lime juice and salt, mixed with onions, peppers, tomatoes cilantro, and lime juice.

Ceviche is a traditional dish that extends from Mexico to Chile and is served in the cities located by the sea, or regions where all main ingredients abound.

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Ecuadorian ceviche

I am now going to go into more detail about the ceviche made in Ecuador, as it is the one I like the most. What makes Ecuadorian ceviche different? Ecuadorian ceviche has more juice than the Peruvian version and is less sour than the Chilean one. In addition, its main sauce consists of tomato and lime/lemon.


How to eat ceviche

As side dishes you can observe one of them in the picture above, Ecuadorian ceviche is served with chifles which are fried plantain chips, and also but not always, with popcorn, patacones, or toasted corn (tostado).



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In conclusion, Ecuadorian ceviche is not just a dish; it’s a vibrant expression of culture and culinary mastery. From the bustling markets of Quito to the serene coastal towns along the Pacific, the flavors of Ecuadorian ceviche tantalize the taste buds and ignite the senses.

The marriage of fresh seafood, zesty citrus, and bold spices creates a symphony of flavors that is as diverse as the landscapes of Ecuador itself. Each bite tells a story of tradition, innovation, and the rich bounty of the sea.

But to truly savor the essence of Ecuadorian ceviche, one must embark on a culinary journey to its place of origin. Imagine yourself basking in the warm coastal breeze, surrounded by the sights and sounds of Ecuador’s vibrant markets, as you indulge in a bowl of freshly prepared ceviche.

Ideally, you should visit one of the beautiful warm beaches of Ecuador to enjoy the fresh flavors of ceviche.


Want to learn to make some ceviche and other Latin-America dishes?  Gran Cocina Latina: The Food of Latin America, comprises 500 well-written recipes from all Spanish-speaking countries in Latin America, providing great information and recipes of the exciting food you can prepare at home while you plan your visit to South America.



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Ceviche, a Latin American culinary tradition.

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