Ceviche is one of the most emblematic dishes of Latin American cuisine, with roots dating back to the indigenous cultures of the Pacific coast. In Ecuador, ceviche has a special identity, adapting to the country's own ingredients and flavors. Unlike other versions that use only fish, Ecuadorian ceviche is distinguished by the use of seafood such as shrimp, combined with citrus juices that provide freshness and an unmistakable flavor.
In other Latin American countries, this dish may have different names or preparations. For example, in Peru, fish ceviche is very popular, while in Mexico the term "ceviche" is used for similar marinated dishes but with variations in seasonings and seafood. In Ecuador, it is also usually served with plantain chips or popcorn, making the gastronomic experience even more complete.
The inclusion of citrus fruits like orange in Ecuadorian ceviche is a special touch that adds sweetness and balance to the dish, differentiating it from more traditional versions that use only lemon or lime. This reflects the richness and culinary diversity of Ecuador and its Pacific coast.
