Almost every country with a coastline has its own version of ceviche. The ingredients might change with availability, but the heart of the recipe - seafood "cooked" or marinated in acidic juices - remains the same. In South America, Ecuador and Peru clash over who has the best ceviche, and I must confess I cannot decide myself! Lima's neighborhood cebicherias could keep me occupied for weeks, checking out another each day.
But when I travel to Ecuador, and particularly in the Galapagos Islands, ceviche is one of the culinary treats I crave! This recipe comes to us courtesy of the EcoVentura yachts, whose onboard chefs magically turn out exquisite meals day after day, in a galley about the size of my small apartment's kitchen. If you've never attempted to make your own ceviche, give this one a try! And don't be afraid to play with the ingredients. This recipe features shrimp, but octopus, white fish (bass, halibut, snapper, etc), or scallops are also common in ceviche.
Spoon ceviche into shallow bowls, garnished with lime slices and/or cilantro sprigs. Fried plantain chips, popcorn, and roasted corn are common accompaniments in Ecuador and Peru.
I hope you enjoy this taste of the wild!
Your friendly Ecuador expert,
PS: If you like this recipe, check out more of our wild recipes.