FoodSouth America

Food in Ecuador

Ecuadorian cuisine is diverse and flavorful, with influences from indigenous, Spanish, and African cultures. It features a wide variety of ingredients, including corn, potatoes, rice, beans, seafood, pork, and beef. Some popular dishes include ceviche, locro de papas (a potato soup), arroz con menestra y carne asada (rice with beans and grilled meat), and seco de chivo (a stew made with goat meat). Ecuadorian cuisine also features a range of desserts, such as tres leches cake and helado de paila (a type of ice cream made in a copper pot).

Here is a classic recipe for one of the most popular Ecuadorian dishes, ceviche:


  • 1 pound of white fish, cut into small pieces
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup lime juice
  • 1 cup orange juice
  • 1 tablespoon salt
  • 1 tablespoon ground cumin
  • 1 tablespoon fresh cilantro, chopped
  • 1 hot pepper, seeded and finely chopped (optional)


  1. In a large bowl, mix together the lime juice, orange juice, salt, and cumin.
  2. Add the fish, onion, bell pepper, garlic, and hot pepper (if using) to the bowl. Mix well.
  3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, stirring occasionally, until the fish is opaque and cooked through.
  4. When ready to serve, add the cilantro and mix well.
  5. Serve the ceviche with toasted corn (maiz tostado) or plantain chips.

Enjoy this refreshing and tangy Ecuadorian dish as an appetizer or main course!

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