Ecuadorian Ceviche

Ecuadorian Ceviche Recipe - Authentic & Tasty Seafood Dish

Region / culture: Ecuador | Preparation time: 15 minutes | Cooking time: 3 minutes | Servings: 4

Introduction

Ecuadorian ceviche is a popular dish in Ecuador, known for its fresh and tangy flavors. This dish is typically made with seafood, such as sea bass, marinated in citrus juices and mixed with vegetables and herbs.

History

Ceviche has been a traditional dish in Ecuador for centuries, with its origins dating back to pre-Columbian times. The dish was originally made with raw fish marinated in citrus juices, which helped preserve the fish and gave it a unique flavor. Over time, different variations of ceviche have emerged, with each region in Ecuador adding its own twist to the dish.

Ingredients

2 lb (907 g) sea bass, cut into cubes
1 red onion, cut into long strips
1 red pepper, cut into thin strips
2 tsp chopped parsley
4 tbsp cooking oil
1 stick of celery, finely chopped
1 tsp hot pepper sauce
8 tbsp lemon juice
salt and pepper

How to prepare

Steam the sea bass, flipping it once until it turns white (approximately 3 minutes).
In a glass bowl, combine the lemon juice, cooking oil, parsley, hot pepper sauce, onion, celery, salt, and pepper.
Add the sea bass, ensuring it remains firm, and coat it thoroughly with the ingredients from the bowl.
Allow it to marinate in the bowl for 1 hour.
Serve with popcorn, toasted corn, and fresh bread.

Variations

Use shrimp or squid instead of sea bass for a different flavor.
Add diced tomatoes or avocado for extra freshness.
Mix in some chopped cilantro or mint for a unique twist.

Cooking Tips & Tricks

Make sure to use fresh seafood for the best flavor.

- Cut the fish into uniform cubes to ensure even cooking.

- Marinate the fish for at least 1 hour to allow the flavors to meld together.

- Serve the ceviche chilled for a refreshing taste.

Serving Suggestions

Serve the ceviche with popcorn, toasted corn, and fresh bread for a complete meal.

Cooking Techniques

Steaming the sea bass helps cook the fish while keeping it tender.

- Marinating the fish in citrus juices helps "cook" the fish without heat.

Ingredient Substitutions

Use any firm white fish, such as halibut or cod, in place of sea bass.

- Substitute lime juice for lemon juice for a slightly different flavor.

Make Ahead Tips

You can prepare the marinated fish ahead of time and refrigerate it until ready to serve. Just make sure to add the vegetables and herbs right before serving for the best flavor.

Presentation Ideas

Serve the ceviche in a glass bowl or on a bed of lettuce for an elegant presentation. Garnish with fresh herbs or a slice of lemon for a pop of color.

Pairing Recommendations

Pair the ceviche with a crisp white wine or a light beer for a refreshing combination. A side of plantain chips or yuca fries would also complement the dish well.

Storage and Reheating Instructions

Store any leftover ceviche in an airtight container in the refrigerator for up to 2 days. Do not freeze as the texture of the fish may change. Serve chilled.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 14g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains fish

Summary

Ecuadorian ceviche is a nutritious dish that is high in protein and vitamin C. It is a low-calorie dish that is perfect for a light and refreshing meal.

Summary

Ecuadorian ceviche is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its tangy citrus flavors and fresh ingredients, this dish is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

I can't forget the first time I saw this recipe for Ecuadorian Ceviche. It was a warm summer day, and I was visiting a friend in Quito, Ecuador. We decided to have lunch at a local seafood restaurant, and that's where I first laid eyes on this delicious dish.

As soon as our waiter brought out a plate of colorful ceviche, I was immediately intrigued by its vibrant colors and fresh aroma. I asked the waiter about the dish, and he explained that it was a traditional Ecuadorian recipe made with fresh fish, lime juice, tomatoes, onions, and cilantro. I knew right then and there that I had to learn how to make it myself.

After finishing my meal, I asked the waiter if he could share the recipe with me. He was kind enough to write it down on a napkin, and I tucked it away in my purse, determined to recreate the dish back home.

When I returned to my kitchen, I gathered all the ingredients I needed and followed the recipe to a tee. I marinated the fresh fish in lime juice, chopped up the tomatoes and onions, and added a generous amount of cilantro for that extra burst of flavor. As I mixed everything together in a bowl, the familiar scent of the ceviche filled my kitchen, transporting me back to that sunny day in Quito.

When I took my first bite of the homemade ceviche, I was instantly transported back to that restaurant in Ecuador. The tangy lime juice, the juicy tomatoes, and the fresh fish all combined to create a symphony of flavors that danced on my tastebuds. I knew right then and there that this recipe would become a staple in my repertoire.

Over the years, I have made this Ecuadorian ceviche countless times, tweaking the recipe here and there to suit my taste. Sometimes I add a bit of spice with a dash of hot sauce, or switch up the fish for shrimp or squid. But no matter how I choose to make it, the dish always brings back memories of that first time in Ecuador.

I have shared this recipe with friends and family, who have all fallen in love with its refreshing taste and simple preparation. It's become a go-to dish for gatherings and special occasions, always receiving rave reviews from those who try it.

As I continue to cook and experiment with new recipes, that first taste of Ecuadorian ceviche will always hold a special place in my heart. It's a reminder of the joy of discovery, of trying new things and embracing new flavors from around the world.

And so, whenever I make a batch of this delicious ceviche, I can't help but smile and think back to that sunny day in Quito, where it all began. The recipe may have come from a napkin in a restaurant, but the memories and the love I have poured into it make it truly my own.