By marinating raw fish and seafood in citrus juice and mixing it with other ingredients like tomatoes, onions and peppers, you get one of the most popular dishes from Latin America: Ceviche. The acid causes the structure of proteins to change and become firm, resulting in a texture very similar to the one fish gets after it’s cooked with heat.

Its origins are unclear. However, the most supported theories suggest that the dishes’ name and ingredients have changed over thousands of years as new cultures got involved in preparing it. The first records of a dish that resembles ceviche can be traced back to over 2000 years ago, in a territory that’s now part of the Peruvian coast, the Mochica culture prepared a dish made of fresh fish cooked with juice of tumbo, a local fruit.

Later on, the Incas macerated the fish using chicha, made from fermented corn. The origins to what is now known as a ceviche date from the Spanish conquest that brought to the continent the technique of macerating raw fish in acids and onions. The history of the dish shows how ceviche is a mixture of different cultures and that’s what makes it such an important part of the Latin American gastronomical experience. 

Nowadays, many countries in Latin America have their own versions of ceviche. However, Ecuador and Peru have always disputed its denomination, as the techniques both countries use to prepare the dish were influenced by the Incas. The first ceviche recipe is credited to Manuel Atanasio Fuentes, a peruvian literate and journalist win ‘The Guide of Lima’. 

In Ecuador alone, ceviche is prepared differently. In Manabí the dish is topped with peanut butter; in other regions it’s served with rice on the side. One thing they all have in common is the base ingredients they use: onion, lime juice, cilantro and salt.  The best ceviches require fresh seafood, making the dishes prepared and served near the coast.

Take a

gastronomy tour through Ecuador

The Pacific coast has a wide set of attractions that delight its visitors. The formerly called ‘Ruta del Sol’, now called Ruta del Spondylus, has 748 kilometers and connects the towns along the coast of Ecuador allowing people to get to many towns along the Ecuadorian coast giving them a chance to learn about their culture and delight themselves with their delicious dishes.  While visiting Ecuador, you won’t want to miss the opportunity to visit the cities that offer a taste of their culture and gastronomy with museums, sightseeing and more along the coast. 

Ecuadorian food

along the coast and the

beaches

Along the Ecuadorian coast, you’ll find some of the most beautiful beaches in Ecuador, but you’ll be also able to enjoy delicious and various dishes prepared. Apart from ceviche, you will also find: 

Encebollado

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This fish stew is one of Ecuador’s national dishes and is the most popular in the coastal region. Made with fresh albacora- although tuna is used sometimes as well, cassava, tomatoes, cilantro, and marinated red onions. In Ecuador, you can find this dish for breakfast, lunch or dinner. Encebollado is usually served with chifles, fried plantains (patacones) or bread. 

Guatita

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Guatita is a beef tripe stew with potatoes served with a delicious peanut sauce. The tripe is cooked and then cut into small pieces and it’s usually served with rice, avocado and curtido, which is made of red onions and lime juice. 

Bolón de verde

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This dish is made of green plantain fried and stuffed. The stuffing is usually cheese, but it can also be served with pork and chorizo and fried until crispy. It’s a classic breakfast dish that’s usually served with hot coffee, eggs and beef stew. 

Cazuelas

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These dishes take their name from the pot that’s used to cook them. Although they are a pretty common stew that’s served through South America, in the Ecuadorian coast you can find two very popular cazuelas, one made only with fish and the other one with seafood. What makes this stew different than others is its main ingredient is green plantain. Cazuelas are served with various toppings that include fried plantains, rice, and sometimes even ketchup. 

Galápagos Islands

The Galapagos Islands are a unique place on the Pacific Coast that you also won’t want to miss when you’re visiting Ecuador. Located about 600 miles from the coast, this location mixes the beauty of the beaches with exotic animals that walk right by you such as sea lions, iguanas, tortoises and birds. The remarkable biodiversity gave the Galapagos the nickname of ‘Enchanted Islands’ where you can also encounter delicious food. 

The wide range of food in the Galapagos Islands can be offered thanks to its privileged location where fish, lobster, tuna, shrimp and canchalagua can be found. Canchalagua is a mollusk that only exists in the Galapagos with a texture that’s very similar to octopus but with flavors that resemble clams. Canchalagua is mostly eaten in a ceviche served with rice, fried plantains, popcorn and avocado. 

Sopa Marinera

This dishes’ name could be translated as seafood soup. It’s a traditional Ecuadorian dish that commonly has clams, shells, crab, fish, shrimp, tomatoes, onion, cilantro, peanut and parsley. This is a very popular dish in the Galapagos islands. 

Ecuador’s gastronomy offers a delicious experience to its visitors that stands out because of the freshness of its ingredients, the original mixture of flavors and the history behind each dish. You can enjoy this magical experience trough us.Learn more about our services.