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Visit Cevicheland in Salinas, Ecuador

Along the beaches of Ecuador, seafood is abundant and cheap. A wide variety of fish is available on the menu, according to what was caught that day. One of the most common dishes on the beach is ceviche, which you can get for a few dollars from virtually any restaurant as well as street peddlers with little carts.

But if you want to sample the myriad of different types of ceviche, you should seek out specialized cevicehrias which you can find in the side streets of Salinas and many other towns in Ecuador. At most cevicherias you’ll be able to choose from a selection of different styles of ceviche to suit your preference.

A typical type of ceviche in Ecuador is called Cebiche Mixto and it contains raw fish, shrimp, crab, and occasionally octopus mixed with onions, tomatoes and cilantro, marinated in lime juice and sprinkled with chulpe (dry roasted maize). The lime and salt cut the sharpness of the onions and cook the meat at the same time. But if you’re not a big fan of shrimps or other crustaceans, this combination may be a bit overwhelming. However, there are many other types of Ceviche you can have in Ecuador if you know what to ask for.

For example, in Peru the ceviche is less elaborate, most typically, just one or two types of fish with onions marinated in lime juice and salt. In Ecuador, the ceviche is usually marinated for several hours and served in a bowl, making it look more like a cold soup. Whereas in Peru, the lime juice is applied just before it is served, and it is usually served on a plate and garnished with Camote (sweet potato) and chulpe. Mexican ceviche is different again.

In fact, each Latin American nation has a different style of ceviche. But since the principal ingredient is usually fish, the type of fish used in the dish makes a great difference. And each of us has a different preference. Cheaper fishes have a strong fishy odor and taste. While more expensive fish has a milder flavor and a lighter texture.

Here are some tips on what to ask for to get a great Ecuadorean ceviche just the way you like it:

Ceviche Mixto: Fish, shrimp, mussles, scallops, octopus (optional), red onions, tomatoes, cilantro, lime, sprinkled with roasted maize

 


Ceviche de Camarón: Flash cooked shrimp, mixed with red onions, scallions, tomatoes, cilantro, lime, orange juice, shrimp stock, ketchup, sprinkled with roasted maize

Ceviche de Conchas Negras: Black clams (scallops), onions, cilantro, lime, rocoto (hot peppers), sprinkled with roasted maize, served with choclo.

 

Ceviche de Pescado: White fish, red onions, tomatoes, cilantro, lemon or lime, salt and sunflower oil, sprinkled with roasted maize, plantain chips.

 

Ceviche Peruano: White fish, onions, cilantro, lime, sprinkled with roasted maize, served on a bed of lettuce, with camote (sweet potato) and choclo (Andean corn)

Several types of fish can be used (roughly in order of mildness!):

Mero, Corvina (Sea Bass), Tilapia, Merluza (Hake) Mujol (Mullet), Linguado (Sole).

Whatever your preferences enjoy and share.

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Mark Cowtan
After nearly 30 years working in technology marketing in the UK and California, I emigrated to Ecuador, for a more balanced lifestyle and the luxury of living and working by the beach. Now, I help startups and small businesses with their Internet marketing.
Mark Cowtan

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