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)
- In a large bowl, mix together the lime juice, orange juice, salt, and cumin.
- Add the fish, onion, bell pepper, garlic, and hot pepper (if using) to the bowl. Mix well.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, stirring occasionally, until the fish is opaque and cooked through.
- When ready to serve, add the cilantro and mix well.
- Serve the ceviche with toasted corn (maiz tostado) or plantain chips.
Enjoy this refreshing and tangy Ecuadorian dish as an appetizer or main course!