Today I have an oldie, but a goodie for you. It’s a traditional Ecuadorian appetizer, which all Ecuadorians adore. We eat this while at the beach, highlands, jungle, Galapagos…you name it; just anywhere and everywhere.
It is so delicious, so refreshing, so healthy, and so good for you.
Ceviches are typically enjoyed at the beginning of a meal, as an appetizer. It is served very cold in a small bowl, and accompanied by fresh homemade popcorn/corn nuts/patacones/plantain chips. These toppings add a nice crunch to the meal and compliment the flavors; you just toss them in and eat it all mixed up with a spoon.
In Latin America, each country has its own version of Ceviche. The Peruvian Ceviche, for example, is more of a dip — a shrimp cocktail of sorts that one enjoys with chips. Ours, the Ecuadorian ceviche, is more like a cold soup, that is enjoyed with your favorite additives (listed above). Words can’t even express how much I love it. It’s by far my favorite Latin American ceviche.
If you can’t visit our lovely Ecuador soon, I highly recommend taking a little piece of Ecuador to your home. Get to experience the country a bit, and expand your cultural horizons. I know you will love this Heart of Palm Ceviche recipe…especially if you’re into healthy foods.
[tasty-recipe id=”91069″]
