Ecuadorian ceviche, also known as cebiche or seviche, has some differences, and some similarities to Peruvian ceviche. Ecuadorian ceviches are similar to Peruvian ceviches in that we have similar fish and seafood: corvina (a type of seabass), dorado (close to mahi-mahi), and black clams are very popular in both countries. We also use the same type of small red onions, called cebolla paitena, and the same variety of limes, called limon sutil, which are very acidic and cook the seafood very quickly.
The main difference is in the way we serve and eat ceviche in Ecuador, we prefer to serve it with the juices that the seafood was cooked in or marinated in, so you will find that Ecuadorian ceviche has a more soupy aspect –which we love! The most popular sides for ceviche in Ecuador are tostado, at type of corn nut or Andean popcorn, chifles or thin plantain chips, patacones or thick green plantain chips, and popcorn. Some people also like to add ketchup and/or mustard to their ceviche, it’s a personal preference (I think ketchup is great with shrimp ceviche, but I avoid it in other types of ceviche). Peruvian ceviche also adds ajies or hot peppers to the lime marinade, more to add flavor than heat. I actually really like the flavor that it adds, however in Ecuador most people prefer to have hot sauce on the side and adjust the level of heat that they want. Peruvian ceviches are also served with sides like boiled corn and boiled sweet potato.
Even within Ecuador there are differences in the way ceviche is served and prepared, a ceviche in Guayaquil or nearby resort town of Salinas is very different than a ceviche prepared in Puerto Lopez o Atacames. Ceviches can also be prepared with other ingredients besides seafood. In Ecuador, you will find a very popular vegetarian ceviche called cevichocho that is made with lupini beans. You can also find mango ceviche, mushroom ceviche, heart of palm ceviche and many others that do not include seafood. Below are some the ceviche recipes that are posted on this site:
Ceviche de chochos: A vegetarian ceviche made with chocho beans, onions, tomatoes, cilantro, limes, oranges and tomato sauce. It is served with maiz tostado, chifles or plantain chips, avocados and hot sauce.
Ceviche de pulpo: Recipe for ceviche made with octopus, onions, hot peppers, lime juice, sunflower oil and cilantro.
Langostino ceviche: Easy ceviche recipe made with langostinos, lime juice, red onions, cilantro, hot peppers, garlic, and olive oil.
Mafi’s fish ceviche: Ecuadorian ceviche of fish cooked in lime juice and salt, mixed with onions, tomatoes, peppers, cilantro, and lime juice.
Mango ceviche: Ceviche prepared with mango, lime juice, ketchup, pickled onions, cilantro and hot peppers.
Ramon’s fish ceviche: Ceviche made with fish cooked in lime juice with garlic, hot peppers and salt, mixed with shallots, tomatoes, peppers, and cilantro.
Shrimp ceviche: Classic Ecuadorian shrimp ceviche made with shrimp marinated in lime and orange juice with red onions, tomato and cilantro
Traditional Fish Ceviche: Traditional ceviche recipe made with fresh fish, lime juice, cilantro, hot peppers, garlic, shallots and olive oil.
Oyster ceviche: Mouthwatering oyster ceviche recipe made with fresh oysters, lime juice, onions, tomato, bell pepper, cilantro and oil.