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Name: Ecuadorian Ceviche
Total time: 35 min
Yield: Serves 4
Cuisine: Ecuador
Ingredients: 400 g White fish (e.g., corvina); 200 ml Lime juice; 100 ml Orange juice; 1 medium Red onion, thinly sliced; 2 Tomato, diced; 30 g Cilantro, chopped; 1 tsp Aji (hot pepper), minced; 1 tsp Salt; ½ tsp Black pepper; 100 g Plantain chips (patacones)

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Ecuador35 minServes 4cooked before

Ecuadorian Ceviche

Ceviche ecuatoriano

Ingredients10

White fish (e.g., corvina)400 g
Lime juice200 ml
Orange juice100 ml
Red onion, thinly sliced1 medium
Tomato, diced2
Cilantro, chopped30 g
Aji (hot pepper), minced1 tsp
Salt1 tsp
Black pepper½ tsp
Plantain chips (patacones)100 g

seafoodfruitvegetablespice & sauce

Method

Cut the fish into bite‑size cubes and place in a glass bowl.
Pour lime and orange juice over the fish, ensuring it is fully submerged; let it marinate for 10‑15 minutes until the flesh turns opaque.
In a separate bowl, combine sliced onion, diced tomato, chopped cilantro, minced aji, salt, and black pepper.
Drain excess citrus liquid from the fish, then gently mix in the vegetable mixture.
Taste and adjust seasoning if needed; serve chilled, accompanied by plantain chips or patacones.