From Mexico to Chile, the Latin American countries of the Pacific Rim are not only linked by the common body of water, but a specific culinary tradition: Ceviche.
Ceviche (also spelled cebiche) is a dish which can be served as an appetizer or a main meal. It is traditionally a seafood dish with a distinct citric-based sauce, usually lime, and served cold with accompaniments.
If you have been to Peru you may assume, incorrectly, that ceviche in Ecuador will be similar. Not so. Peruvian ceviche is prepared fresh, the fish is raw and marinated only with lime. In Ecuador, it is more like a chilled soup. READ MORE
They are sworn to be cures for hangovers and catalysts for sexual performance. They are warm, cold, light, heavy, simple, and sophisticated. And they are the beginning of any respectable meal and the final word for those who wish to understand the art of mankind´s oldest culinary tradition: the soup.
Also called stews, locros, caldos, cazuelas, chupes, aguados, ceviches, viches, sangos, repes, and coladas, they are the symbol of culinary tradition and greatness in Ecuador and a great way to discover the country. Don’t take this blog’s claims without hearing it from the experts: