The difference between Ecuadorian ceviche and other ceviche’s is that it uses tomato and peppers in its preparation, ingredients that give color and a different touch of flavor to the dish.
The magic of ceviche is cooking or pickling the fish in lemon, the acids “cook” the meat, giving the fish an exquisite flavor and texture and in this case, we use the same process to work the vegetables that this version of ceviche includes. Home.
Let’s go then with our version of corvine ceviche and remember that you can give your personal touch to the dish by varying the color of the peppers or the type of onion, as well as adding other seafood to the dish such as shrimp. Let’s cook the recipe for Ecuadorian fish ceviche and enjoy.
Ingredients to make Ecuadorian Fish Ceviche:
- 2 pounds of fresh white fish
- 2 red onions
- 4 Tomatoes
- 2 peppers
- 20 Lemons
- 1 bunch of coriander
- 1 pinch of salt
- 1 jet of oil
How to make Ecuadorian Fish Ceviche:
We start by measuring and preparing all the ingredients. Then, clean the fish very well and cut it into medium-sized cubes, like a bite. To make this Ecuadorian ceviche we have used sea bass, but you can also use other white fish such as Dorado, snapper or tilapia.
It also finely chops all the vegetables and squeezes the juice from all the lemons, reserving a few slices to decorate the dishes.
Trick: You can also add shrimp to the preparation.
Now we place all the fish together with half of the lemon juice in a bowl, large enough. We also add a pinch of salt, check that the liquid completely covers the fish and cover with transparent film.
Reserve in the fridge for 3-4 hours. The idea is that the lemon acid “cooks” the fish. One now before the fish is ready, mix all the chopped vegetables with the rest of the lemon juice in another bowl. Add a pinch of salt and also reserve in the fridge for about an hour.
To make this sea bass ceviche you can use red or green peppers or both to give the dish more color. After the resting time of both preparations, remove the fish from the fridge and drain the lemon juice. Then mix the “cooked” fish cubes with the rest of the vegetables in lemon. Add salt and oil to taste.
Tip: The amount of lemon juice present in the fish ceviche at the time of serving the dish is totally to taste
Ecuadorian fish ceviche can be served with green plantain chips, pat cones, or toasted corn.
