Dr. Brut and I headed to Ecuador last month. What we expected - beautiful mountains, amazing views, incredible biodiversity. What we didn't expect - great food! We ate everywhere from food stalls to expensive restaurants and lounges to a (21,000 feet and the furthest point from the center of the earth). And it was good!
My favorite meal of the trip is pictured above...
It is corvino - sea bass - accompanied by boiled potatoes, ceviche which is to be poured over the top, tostados (basically fried corn kernels - think corn nuts) and popcorn. The ceviche in Ecuador is unlike neighboring Peru. It is more like a cold seafood soup - the seafood and fish swim in a piquant broth. It is nearly always served with popcorn which makes a great "crouton" from the soup.
This particular meal is from Corvino Don "Jimmy", a food stall in the Quito Central Market. The whole meal cost about $5 (which I think was the gringo price). It was a huge succulent piece of fish that was deep fried with a light batter. There was not a drop of grease to this even though it was fired. It was in a bowl on top of the potatoes (you could also choose rice, but potatoes are traditional). A separate bowl of ceviche comes on the side (also a gringo thing - locals didn't bother with the second bowl). The idea is to eat it as one dish. Absolutely delish and something that I would really like to make at home.
One of the tricks to Ecuadoran ceviche is orange in addition to lime in the marinade. Here is a recipe from an Ecuadoran Chef, Raul Castillo that serves 10-12 people:
2 lbs white fish (sea bass or halibut)
30 small, peeled shrimp (approx)
3 large tomatoes, peeled and chopped
2 medium red onions diced
1 large red bell pepper diced
1 large green bell pepper diced
1 cup fresh lime juice
1 cup fresh orange juice - important to juice an orange (no sugar added)
1/2 cup olive oil
1 tbsp Dijon mustard
handful of chopped parsley
1-2 tbsp chopped cilantro
Tabasco sauce to taste
Salt and pepper to taste
Cut fish into bite-sized chunks. Combine all ingredients in a very large mixing bowl and toss gently to blend everything together. Adjust Tabasco, salt and pepper to taste. The ceviche will need to marinate (cook) in the fridge for 2-3 hours before serving. Serve with something crunchy to finish it off, like popcorn, toasted corn kernels, plantain chips or corn chips.
My favorite meal of the trip is pictured above...
It is corvino - sea bass - accompanied by boiled potatoes, ceviche which is to be poured over the top, tostados (basically fried corn kernels - think corn nuts) and popcorn. The ceviche in Ecuador is unlike neighboring Peru. It is more like a cold seafood soup - the seafood and fish swim in a piquant broth. It is nearly always served with popcorn which makes a great "crouton" from the soup.
This particular meal is from Corvino Don "Jimmy", a food stall in the Quito Central Market. The whole meal cost about $5 (which I think was the gringo price). It was a huge succulent piece of fish that was deep fried with a light batter. There was not a drop of grease to this even though it was fired. It was in a bowl on top of the potatoes (you could also choose rice, but potatoes are traditional). A separate bowl of ceviche comes on the side (also a gringo thing - locals didn't bother with the second bowl). The idea is to eat it as one dish. Absolutely delish and something that I would really like to make at home.
One of the tricks to Ecuadoran ceviche is orange in addition to lime in the marinade. Here is a recipe from an Ecuadoran Chef, Raul Castillo that serves 10-12 people:
2 lbs white fish (sea bass or halibut)
30 small, peeled shrimp (approx)
3 large tomatoes, peeled and chopped
2 medium red onions diced
1 large red bell pepper diced
1 large green bell pepper diced
1 cup fresh lime juice
1 cup fresh orange juice - important to juice an orange (no sugar added)
1/2 cup olive oil
1 tbsp Dijon mustard
handful of chopped parsley
1-2 tbsp chopped cilantro
Tabasco sauce to taste
Salt and pepper to taste
Cut fish into bite-sized chunks. Combine all ingredients in a very large mixing bowl and toss gently to blend everything together. Adjust Tabasco, salt and pepper to taste. The ceviche will need to marinate (cook) in the fridge for 2-3 hours before serving. Serve with something crunchy to finish it off, like popcorn, toasted corn kernels, plantain chips or corn chips.
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