Ecuadorian Seviche

Ecuadorian Seviche Recipe - A Taste of Ecuador and Venezuela

Region / culture: Ecuador, Venezuela | Preparation time: 12 hours | Servings: 4-6

Introduction

Ecuadorian Seviche is a popular dish in Ecuador, made with fresh seafood marinated in citrus juices and mixed with various vegetables and seasonings. This dish is refreshing, light, and bursting with flavor, making it a perfect choice for a summer meal or appetizer.

History

Seviche, also known as ceviche, is believed to have originated in Peru, but it has become a staple dish in many Latin American countries, including Ecuador. The dish was traditionally made by marinating raw fish in citrus juices, which "cooks" the fish without heat. Over time, different variations of seviche have emerged, incorporating different types of seafood, vegetables, and seasonings.

Ingredients

8 oz (227 g) fresh tuna, cut into 0.5 inch dice
8 oz (227 g) fresh salmon, cut into 0.5 inch dice
8 oz (227 g) shrimp, peeled, deveined and cut into 1 inch chunks
1.5 cup lemon juice, plus juice of 1 lemon
0.5 cup coarsely chopped cilantro leaves
1 avocado, cut into 0.5 inch dice
0.5 small red onion, finely diced
3 medium-size tomatoes, 0.25 inch dice, seeded
1 tsp tabasco sauce
1.5 cup tomato juice
0.75 cup ketchup
juice of 0.5 orange
2 limes, juiced
salt and freshly ground black pepper

How to prepare

In a glass bowl, mix together tuna, salmon, shrimp, and 1.5 cups of lemon juice. Cover the bowl and marinate in the refrigerator for 12 hours.
Strain the fish and transfer it to a large bowl. Mix in the remaining ingredients.
Season to taste and serve.

Variations

Use different types of seafood such as scallops, octopus, or squid.
Add diced mango or pineapple for a sweet and tangy twist.
Mix in diced bell peppers or cucumbers for added crunch and freshness.

Cooking Tips & Tricks

Use fresh, high-quality seafood for the best flavor and texture.

- Marinate the seafood in citrus juices for at least 12 hours to ensure it is fully "cooked" and infused with flavor.

- Adjust the amount of citrus juice and seasonings to suit your taste preferences.

- Serve the seviche chilled for a refreshing and delicious dish.

Serving Suggestions

Serve Ecuadorian Seviche as an appetizer with tortilla chips or plantain chips, or as a main dish with rice or salad on the side.

Cooking Techniques

Marinate the seafood in citrus juices to "cook" it without heat.

- Mix in the remaining ingredients just before serving to maintain the freshness and texture of the dish.

Ingredient Substitutions

Use lime juice instead of lemon juice for a slightly different flavor.

- Substitute cilantro with parsley or mint if desired.

Make Ahead Tips

Prepare the marinated seafood mixture ahead of time and refrigerate until ready to serve. Mix in the remaining ingredients just before serving for the best flavor and texture.

Presentation Ideas

Serve Ecuadorian Seviche in individual bowls or glasses garnished with avocado slices, cilantro leaves, and a wedge of lime for squeezing.

Pairing Recommendations

Pair Ecuadorian Seviche with a crisp white wine, a light beer, or a refreshing cocktail such as a mojito or margarita.

Storage and Reheating Instructions

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

Nutrition Information

Calories per serving

Calories per serving: 320

Carbohydrates

Carbohydrates: 23g

Fats

Total Fat: 12g

Saturated Fat: 2g

Proteins

Protein: 32g

Vitamins and minerals

Vitamin C: 45%

Iron: 10%

Calcium: 6%

Alergens

Contains: Fish, Shellfish

Summary

Ecuadorian Seviche is a nutritious dish rich in protein, healthy fats, and vitamin C. It is low in calories and carbohydrates, making it a healthy choice for a light and flavorful meal.

Summary

Ecuadorian Seviche is a delicious and nutritious dish made with fresh seafood marinated in citrus juices and mixed with vegetables and seasonings. This dish is light, refreshing, and bursting with flavor, making it a perfect choice for a summer meal or appetizer. Enjoy this traditional Ecuadorian dish with family and friends for a memorable dining experience.

How did I get this recipe?

I can still picture the first time I came across this recipe for Ecuadorian Seviche. It was many years ago, during one of my trips to South America. I had always been fascinated by the diverse and delicious cuisines of the region, and I was eager to learn as much as I could about them.

I had the opportunity to stay with a local family in Ecuador, who welcomed me with open arms and shared their culture and traditions with me. One day, the matriarch of the family, Doña Maria, invited me to help her prepare a traditional Ecuadorian meal. I was thrilled at the chance to learn from her, as she was known throughout the village for her incredible cooking skills.

As we gathered in the kitchen, Doña Maria began to show me how to make the seviche. She explained that seviche is a popular dish in Ecuador, made with fresh seafood marinated in lime juice and mixed with onions, tomatoes, and cilantro. I watched in awe as she expertly sliced the fish and mixed it with the vibrant ingredients, creating a dish that was both beautiful and delicious.

Doña Maria patiently taught me each step of the process, from selecting the freshest fish at the market to marinating it just right in the tangy lime juice. She emphasized the importance of using only the best ingredients and taking care to balance the flavors perfectly. I listened intently, taking mental notes and savoring every moment of the experience.

After hours of preparation, the seviche was finally ready to be served. Doña Maria presented it on a large platter, garnished with slices of avocado and a sprinkle of fresh herbs. The aroma wafted through the kitchen, teasing my taste buds and making my stomach rumble in anticipation.

We sat down to enjoy the meal together, and as I took my first bite of the seviche, I was transported to a culinary paradise. The flavors burst in my mouth, each bite a symphony of freshness and zest. The tangy lime juice perfectly complemented the tender fish, while the onions and tomatoes added a crunch and sweetness that was simply divine.

As I savored the dish, Doña Maria shared stories of her own experiences with cooking and the recipes she had learned from her own grandmother. She spoke of the importance of passing down these traditions through generations, ensuring that the flavors and techniques would never be lost.

Inspired by her words, I made a promise to myself that day to continue learning and sharing these recipes with others. I knew that each dish told a story, connecting us to our past and to each other in a way that was truly special.

When I returned home from my trip, I immediately set to work recreating the Ecuadorian Seviche in my own kitchen. I carefully followed Doña Maria's instructions, selecting the freshest fish and ingredients I could find and taking my time to marinate the dish to perfection.

As I took my first bite of the seviche I had made, I was flooded with memories of my time in Ecuador and the lessons I had learned from Doña Maria. The flavors were just as bold and vibrant as I remembered, transporting me back to that sunny kitchen where I had first discovered the magic of this dish.

Since that day, I have shared the recipe for Ecuadorian Seviche with friends and family, passing on the tradition and flavors that had been so generously shared with me. Each time I make it, I am reminded of the connections we can create through food and the power of sharing our culinary heritage with others.

As I reflect on my journey with this recipe, I am grateful for the experiences and people who have taught me so much about the joys of cooking and the importance of preserving our culinary traditions. The Ecuadorian Seviche will always hold a special place in my heart, a reminder of the delicious moments and meaningful connections that food can bring into our lives.