Fish
Ecuadorian Ceviche
Ceviche ecuatoriano
Ecuador
Ecuadorian ceviche of cooked shrimp or fish in a tangy tomato-lime broth with red onion, cilantro and peppers. Served cold with chifles, cancha or plantain chips.
Original eatfuls sticker artwork
What it is
A closer look at Ecuadorian Ceviche.
Ecuadorian ceviche of cooked shrimp or fish in a tangy tomato-lime broth with red onion, cilantro and peppers. Served cold with chifles, cancha or plantain chips.
What to look for
Know it when you find it.
A glass or bowl of pink-orange ceviche with cooked shrimp, diced tomato, onion and cilantro, with a side of crunchy plantain chips.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Ecuadorian Ceviche.
Ecuador
Country-wide tradition
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
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Libya
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Al-tabahij
Fish layered with sliced potato, tomato and onion and baked in oil until the top layer browns and the fish steams underneath.