Some of the previous recipes for fish ceviche that I posted here include my friend Mafi’s recipe as well as my brother’s version of fish ceviche. This fish ceviche recipe is a more traditional version; it is very simple and basic, allowing the fish to be the true star of the dish. This ceviche is also a fusion of Peruvian and Ecuadorian methods; while the fish “cooks” in the lime it is also infused with cilantro, garlic and hot peppers – this is something more common to Peruvian ceviche. However, I stay true to my Ecuadorian ceviche by serving it with the juice that it marinated in, if you are used to eating Peruvian ceviche – especially the modern Japanese influenced ceviche – then you are probably used to having it served with the liquid removed. You are missing out. There is nothing better than drinking the lime juice mix infused with the taste of fish, cilantro, onions, and peppers. Add some tostado or chifles and you’ll have the perfect crunch to go with it. Seriously, if you don’t have the liquid, then it really isn’t a traditional ceviche, it would more of a seafood salad or a crudo, which are both very tasty and delicious, but they are not authentic ceviche.
Ceviche is one of my favorite things to eat. If I don’t eat a bowl of ceviche with a certain frequency, I begin to have serious cravings for it. There are many types of ceviche, and contrary to the generalized view, ceviche doesn’t have to contain seafood. Even when it contains seafood, it isn’t always “cooked” by the lime juice. Shrimp and octopus ceviche are types of ceviche where the seafood is pre-cooked and then marinated in the lime juice. One of the most typical Ecuadorian ceviches is one made with black clams or conchas negras, it is prepared with fresh live black clams, it isn’t something that appeals to everyone’s palate, but those who love tend to crave it, especially since it is one of the few that you can’t find in the US or Europe. Another typical Ecuadorian ceviche is shrimp ceviche, one of the things that distinguishes the Ecuadorian version is the use of ketchup (in some places they also add yellow mustard), but before you judge the use of these condiments you should try it – even Anthony Bourdain developed a taste for it when he visited Ecuador.
Ceviche in Ecuador is always served with something crunchy; the best is tostado, which is a type of South American corn nut. Chifles, thin plantain chips, or patacones, thick plantain chips, are also great for accompanying ceviche. The other option that is also used as a side for ceviche is popcorn. Some spicy hot sauce is also recommended if you want a little extra heat in your ceviche.
Step by step preparation photos for fish ceviche
Other ceviche variations you might like: