Ceviche

Ceviche, like roasted guinea pig, is a dish that is traditionally associated with both Ecuador and Peru. It is one of the most important traditional Peruvian and Ecuadorean dishes, consisting of fresh raw fish and other seafood cured in lemon or lime juice.

Ceviche can be made with a variety of raw seafood in Ecuador, but the two most popular are fish ceviche (ceviche de pescado, pictured below) and shrimp ceviche (ceviche de camarón). Ecuadorian fish ceviche is made with sashimi-grade white fish that has been cured in a mixture of lime juice, garlic, and hot peppers. Before serving, it's mixed with lime-marinated red onions, bell peppers, tomatoes, and cilantro.

Unlike fish ceviche, the shrimp in ceviche de camarón are cooked rather than simply denatured. Before serving, the shrimp are marinated in lime juice and mixed with fresh vegetables such as bell peppers, tomatoes, and thinly sliced red onion.

Other popular Ecuadorian ceviche ingredients include octopus, scallops, oysters, and black clams. Ceviche is popular throughout the country, but it is especially popular in Ecuador's coastal regions. It's frequently accompanied by hot sauce and a variety of side dishes such as chifles (crunchy plantain chips), patacones/tostones (twice-fried plantain chips), and toasted corn nuts.