Saturday, 1 October 2011


After my trip to the beach in Ecuador, I was inspired to make the Ecuadorian version of ceviche. I love Peruvian Ceviche but have never been able to make anything that tastes as good as the ones you get in restaurants- I have a suspicion that they all add MSG to the marinade.

My first attempt at the Ecuadorian version was, I will smugly admit, very impressive. I'd even go as far to say it was as good as the one I had at the beach last week.

It's very easy to make and you can get all the ingredients easily at the supermarket. You'll need:

-3 tomatoes
-About a quarter of a kilo of prawns
-One and a half red onions
-3 or 4 crushed cloves of garlic
-A few lemons (limones de pica if you can get them)
-Tomato ketchup

1. Chop up half an onion into little pieces and the crushed garlic and put them in a saucepan with a litre of water, bring to the boil and then add the prawns for about 5 minutes. Add a bit of salt and crushed black pepper.

2. Chop up the rest of the onion into half rings, add a little ground pepper and add about half a cup of lemon juice, then leave it for 5 minutes.

3. Strain the prawns, onions & garlic but keep the water.

4. Mash 2 tomatoes and chop up the other one.

5. Add all the ingredients together, squirt in a bit of ketchup, mustard and vegetable oil- about a heaped table spoon of each. Then add a little under a cup of the prawn water (wait till it's cooled down a bit). Stick in a bit more ground pepper and a little more salt. Finally chop up the cilantro and add as much as you like (I love the stuff so probably put in more then strictly necessary). Stir it all around.

6. Eat (it serves 2 or 3 people).

Next Ecuadorian culinary challenge- menestras, a rather tasty lentil based side dish. Seco de chivo is the long term plan. I need to find a goat first, though.


  1. Looks and sounds delicious!

  2. This articles helps me more.Thanks for your sharing,I will pay more attentions to your blog. Looking forward to your better and better articles.See you next time.