In this post, you’ll learn about one of the most popular dishes in Ecuador, Ecuador ceviche (also pronounced cebiche).
You’ll also get some great recipes so you can bring the flavor of Ecuador home.
Ceviche is eaten throughout Ecuador and especially on the coast.
Unlike other kinds of soup, ceviche is served cold. That may sound strange if you are used to eating hot soup, but once you taste ceviche you’ll probable agree that cold is the only way to eat it.
Learn more about Ecuador travel tips.
9 Types of Ecuador Ceviche
Have you heard of ceviche? If not you may be wondering what it is.
What is Ecuador Ceviche?
Ecuador ceviche is a type of soup (usually made with fish and other kinds of seafood) which is served chilled. It contains fruit (lemon, orange, lime) juice, and is usually served with plantain chips, corn nuts, and/or popcorn. It can be served as a main dish, an appetizer, or a side dish.
Ceviche can be made without fish. It can also be made from fruit, particularly mango.
In Ecuador the fish/shrimp is often cooked first, unlike ceviche served in Peru where the fruit juice alone cures, or “cooks” the fish.
The most popular type of ceviche in Ecuador is shrimp ceviche, or in Spanish ceviche de camaron.
How To Make Ecuador Ceviche
Ceviche is an easy dish to make. The hardest part will most likely be squeezing the fruit juice. While there are not many ingredients, this soup really packs a punch in terms of flavor.
Most recipes include the same basic ingredients, but many chefs include some additional things to add a personal twist. The following ingredient list is from Laylita’s Recipes.
Ceviche Ingredient List
Because shrimp ceviche is the most popular that’s what we’ll focus on. Here are the ingredients you’ll need to make shrimp ceviche.
- Shrimp (peeled and cooked)
- Red Onion
- Bell Peppers (optional)
- Ketchup (or fresh tomato juice)
As you can see the list is not very long, but the cilantro, lime, and orange juice add a deliciously unique flavor. To get the full recipe go to Laylita’s shrimp ceviche.
In the following video you’ll see how to make this delicious ceviche.
How to make Ecuador shrimp ceviche video:
Watch on YouTube
Many people also add some of the broth that the shrimp was cooked in to enhance the flavor of the ceviche. Because of the amount of fruit juice and additional broth, Ecuadorian ceviche usually has more broth than ceviche from Peru.
8 Other Kinds Of Ecuador Ceviche
Now that we know all about Ecuador shrimp ceviche let’s talk about what other kinds of ceviche you can enjoy in Ecuador.
Here are 8 types of ceviche served in Ecuador:
- Fish Ceviche (ceviche de pescado). Ceviche made with white fish (sea bass, halibut, corvina, snapper, tilapia, or mahi mahi)
- Octopus Ceviche (ceviche de pulpo). Ceviche made with octopus
- Black clam ceviche (ceviche de concha). Ceviche made with Ecuadorian black clams
- Oyster ceviche (ceviche de ostras). Ceviche made with oysters.
- Mixed ceviche (ceviche mixto). Ceviche made with a combination of fish, shrimp and octopus.
- Langostino ceviche (ceviche de langostinos). Ceviche made with langostinos.
- Mango ceviche (ceviche de mango). Cheviche made with mango. There is no fish in this cheviche.
- Chocho ceviche (ceviche de chochos). This is a vegetarian ceviche made from chocho (lupinus mutabilis) beans.
Recipes for most of these dishes (and a couple of others) can be found at Ecudorian Ceviche Recipes.
You’ll notice that these recipes have the same basic ingredients. Ceviche can be made with many things, chicken, mushrooms, or just about anything you want.
Have you had Ecuador ceviche? Let us know what you thought of it by commenting on this post. If you’ve had a ceviche in Ecuador that isn’t mentioned here, pleas add it in the comments.