A list of traditional Ecuadorian appetizers and snacks that are popular in Ecuador.

Ecuador appetizer recipes

Aguacate relleno con camarones: Ripe avocado filled with shrimp, red onion, radish, bell pepper, celery and cilantro aioli

Avocado stuffed with shrimp salad

Aguacate relleno con atun: Avocados stuffed with tuna, peas, corn, carrots, hardboiled egg, tomato, parsley, and salsa rosada.

Carne en palito o pinchos de res: Carne en palito are thin pieces of meat seasoned with garlic, achiote and cumin and grilled on skewers.

Ecuadorian beef skewers or carne en palito

Ceviche de chochos: A vegetarian ceviche made with chocho beans, onions, tomatoes, cilantro, limes, oranges and tomato sauce. It is served with maiz tostado, chifles or plantain chips, avocados and hot sauce.

Vegetarian ceviche made with chochos, lupini, tarwi o altramuz beans
Ceviche de pulpo: Recipe for ceviche made with octopus, onions, hot peppers, lime juice, sunflower oil and cilantro.

Ceviche de pulpo recipe

Chifles: Chifles or tajadas are chips made by frying green plantains or green bananas.

4- Chifles or green plantain chips, are an essential component of the tuna fish ceviche

Choclo asado con salsa de queso: Grilled corn with a cilantro queso fresco sauce

Empanadas de verde: Empanadas made from green plantain dough and stuffed with cheese and onions.

Empanadas de viento: Empanadas de viento are Ecuadorian empanadas stuffed with cheese and onion, then fried and sprinkled with sugar.

Ecuadorian empanadas de viento

Langostino ceviche: Easy ceviche recipe made with langostinos, lime juice, red onions, cilantro, hot peppers, garlic, and olive oil.

Ceviche de langostino

LLapingachos: Llapingachos are potato patties or pancakes stuffed with cheese, cooked on a hot griddle until crispy brown and served with peanut sauce, fried egg, tomato and onion curtido, avocado slices and hot sauce.

Llapingacho potato patties with cheese

Llapingachos de mote: Hominy corn patties stuffed with pork or cheese, cooked on a hot griddle, and served garnish with peanut sauce, pickled red onions and aji criollo hot sauce. A great way to use pork fritada or pork carnitas leftovers.

Mafi’s ceviche de pescado: Ecuadorian ceviche of fish cooked in lime juice and salt, mixed with onions, tomatoes, peppers, cilantro, and lime juice.

Mango ceviche: Ceviche prepared with mango, lime juice, ketchup, pickled onions, cilantro and hot peppers.

Pan de yuca: Pan de yuca or cheese breads are yummy melt in your mouth warm breads made with cheese and yuca or cassava starch

Ecuadorian pan de yuca or cheese breads

Patacones: Patacones, or tostones, are a popular Ecuadorian appetizer or snack of thick green plantain chips.

Ecuadorian patacones

Platanos asados con queso: Ripe plantains baked and stuffed with cheese.

Platanos maduros fritos: Sweep ripe plantains fried and topped with cheese

Ramon’s fish ceviche: Ceviche made with fish cooked in lime juice with garlic, hot peppers and salt, mixed with shallots, tomatoes, peppers, and cilantro.

Salchipapas: Salchipapas or French fries with fried hot dog sausages are a typical Ecuadorian snack  and street food.

Ecuadorian salchipapas with salsa rosada and curtido

Shrimp ceviche: Classic Ecuadorian shrimp ceviche: shrimp marinated in lime and orange juice with red onions, tomato and cilantro

Ecuadorian shrimp ceviche

Tostado: Maiz tostado is an Ecuadorian snack made by toasting cancha or chulpe corn. It’s usually served as an appetizer or crunchy snack along with chochos (lupini beans) at restaurants in the Sierra or Andean Highlands.

Ecuadorian snacks of  tostado or toasted corn nuts and lupini beans or chochos

Traditional Fish Ceviche: Traditional ceviche recipe made with fresh fish, lime juice, cilantro, hot peppers, garlic, shallots and olive oil.