Ecuadorian ceviche, also known as cebiche or seviche, has some differences, and some similarities to Peruvian ceviche. Ecuadorian ceviches are similar to Peruvian ceviches in that we have similar fish and seafood: corvina (a type of seabass), dorado (close to mahi-mahi), and black clams are very popular in both countries. We also use the same type of small red onions, called cebolla paitena, and the same variety of limes, called limon sutil, which are very acidic and cook the seafood very quickly.
The main difference is in the way we serve and eat ceviche in Ecuador, we prefer to serve it with the juices that the seafood was cooked in or marinated in, so you will find that Ecuadorian ceviche has a more soupy aspect –which we love! The most popular sides for ceviche in Ecuador are tostado, at type of corn nut or Andean popcorn, chifles or thin plantain chips, patacones or thick green plantain chips, and popcorn.
Some people also like to add ketchup and/or mustard to their ceviche, it’s a personal preference (I think ketchup is great with shrimp ceviche, but I avoid it in other types of ceviche). Peruvian ceviche also adds ajies or hot peppers to the lime marinade, more to add flavor than heat. I actually really like the flavor that it adds, however in Ecuador most people prefer to have hot sauce on the side and adjust the level of heat that they want. Peruvian ceviches are also served with sides like boiled corn and boiled sweet potato.
Even within Ecuador there are differences in the way ceviche is served and prepared, a ceviche in Guayaquil or nearby resort town of Salinas is very different than a ceviche prepared in Puerto Lopez o Atacames. Ceviches can also be prepared with other ingredients besides seafood. In Ecuador, you will find a very popular vegetarian ceviche called cevichocho that is made with lupini beans. You can also find mango ceviche, mushroom ceviche, heart of palm ceviche and many others that do not include seafood. Below are some the ceviche recipes that are posted on this site:
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.
Ceviche de pulpo: Recipe for ceviche made with octopus, onions, hot peppers, lime juice, sunflower oil and cilantro.
Langostino ceviche: Easy ceviche recipe made with langostinos, lime juice, red onions, cilantro, hot peppers, garlic, and olive oil.
Mafi’s fish ceviche: 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.
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.
Shrimp ceviche: Classic Ecuadorian shrimp ceviche made with shrimp marinated in lime and orange juice with red onions, tomato and cilantro
Traditional Fish Ceviche: Traditional ceviche recipe made with fresh fish, lime juice, cilantro, hot peppers, garlic, shallots and olive oil.
Oyster ceviche: Mouthwatering oyster ceviche recipe made with fresh oysters, lime juice, onions, tomato, bell pepper, cilantro and oil.
This weekend I will be celebrating my best friend’s birthday. Last year we spent it in Salinas with her family. The ceviche was so amazing! We had it every day!!! I am going to do my best to recreate her homeland dish from one of your recipes. I’m so glad I found your website! I’m in Austin, so let’s hope Central Market has some Corvina for us! Happy New Year!
Wonderful recipes. Can you tell me where to get (and how to properly spell) aquito beans. The beans or seeds you mix with pork fat to make the orange colored oil? Thanks
Hi Pamela – I think you mean achiote seeds, also called annatto seeds. You can find them in the spice or Latin food section of large supermarkets, at Latin grocery stores, or online on Amazon. You can also simmer them with oil (instead of pork fat). You can also buy them ground or in powder, and then just add as needed/desired to food preparation.
Hi
I am excited to find your recipes. We just returned from a 3 week vacation throughout Ecuador. I want to share some of the food we enjoyed with my friends. This weekend iam attempting to make the potato soup (with avacado) we had so many times. Some shrimp ceviche, plantain chips, aji sauce. Wish me luck, first with my shopping. Hoping to find some things. Like tree tomatoes are going to have to be replaced with tomatillos. Not sure this time of the year I can find. But, with your great recipes I’ll try my best
Thanks, Jo