Ecuador
Cangrejo Asado
Grilled crab from the Ecuadorian coast, seasoned with garlic, lime and spices and served with green plantain and aji. Common in Manabí and Esmeraldas.
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Costa (Coastal Ecuador), Ecuador
Ceviche de Conchas Negras
A short-season black scallop ceviche from Piura and Tumbes, prized for its intense flavor.
Ecuador
Ceviche de Ostiones
Ecuadorian oyster ceviche in a tangy tomato-lime sauce with onions, cilantro and peppers. Served cold with chifles.
Galápagos Islands, Ecuador
Langosta de Galápagos
Galápagos spiny lobster is a seasonal island catch, usually grilled or simply cooked so its firm, sweet meat stays prominent.
Costa (Coastal Ecuador), Ecuador
Sango de Camarones
Sango de camarones is a thick coastal Ecuadorian stew of shrimp and green plantain or maize, cooked with refrito until spoon-coating.