Top 9 Ecuadorian Seafood Dishes

Arroz con camarones is a dish that is popular throughout Latin America, especially in Peru, Ecuador and Mexico. It consists of rice that is cooked in a flavorful shrimp broth, combined with shrimp, peppers, tomatoes, and onions. The dish is usually seasoned with cumin, garlic, and achiote, with the addition of finely chopped parsley used for garnishing. Arroz con camarones can be served with numerous accompaniments such as lime wedges, hot sauce, avocado slices, or fried plantains.Expand

Encebollado is the national dish of Ecuador, a fish soup that is characterized by a large amount of onions. Very useful in curing hangovers, the dish is made with fresh tuna meat, cassava root, tomatoes, onions, coriander, and various spices. Tomatoes, onions, chili, coriander, and cumin form a pungent mix and a base for the soup, called sofrito, while pickled onions go either on top of encebollado or into it, giving it its name that is literally translated to onioned. The soup originates from Ecuador's coast during the time when the fishers were out at sea and made the soup out of necessity. As they had some spices, and fresh fish was readily available, encebollado was created and became widely consumed throughout the country. Today, consumers can choose their own condiments including toasted corn, banana chips, lime, mustard, and avocado. This traditional dish – a source of pride for the locals – can be found on various street corners, in small restaurants, hotels, and homes of people from various social backgrounds. Everyone eats it in Ecuador, that's just how good it is.Expand

Ceviche de pulpo is a type of ceviche using octopus as the star ingredient. Commonly found along the Peruvian and Ecuadorean coast, this appetizer is ideal for those who don’t like the fishy texture and flavors of standard ceviche. It is usually made with raw octopus pieces that are combined with diced onions, lime juice, coriander, oil, salt, and hot chili peppers, although most recipes use different, variable ingredients. This delicious ceviche variety is sometimes served with green plantain chips.Expand

Chupe de pescado is a traditional and Ecuadorian fish soup that's especially popular during Lent. Although it doesn't take too long to prepare the soup, it contains many ingredients, such as white fish (usually cod), flour, olive oil, tomatoes, carrots, potatoes, onions, garlic, squash, peas, lima beans, corn, mint, oregano, hot peppers, fish stock, eggs, queso fresco, bread, butter, and evaporated milk. The fish is dredged in flour, seasoned, and fried in olive oil until golden and crips. The fresh vegetables are boiled until the potatoes become tender. The evaporated milk, eggs, and fried fish are then added to the soup and cooked over low heat. Once done, chupe de pescado is usually served with chunks of queso fresco, while buttered bread is served on the side.Expand

Ecuadorian ceviche de conchas negras is made with the black clams harvested in the country's mangrove forests. Unlike the Peruvian version, which uses ají limo peppers and diced onions, the Ecuadorian style incorporates tomatoes and sliced onions. It doesn't feature ají limo peppers. After marinating, the ceviche is typically served with fried green plantains, known as tostones, and rice, among other things. Expand

Maito de pescado is a traditional dish originating from the Pastaza region. The dish consists of river fish such as catfish, tambaqui, or bocachico that's wrapped in banana leaves, and it's then cooked in firewood. The leaves are tightly tied with natural fibers. In the past, the flavor would come only from the leaves, but nowadays people use salt, onions, or garlic for extra flavor. Once prepared, the maito (lit. wrap) is served with cassava, plantains, or potatoes on the side, which are products cultivated by the women farmers called Chagramamas. The dish is often paired with a cold glass of guayusa tea, and it can be found in traditional restaurants in the area.Expand

Caldo de carachama is a traditional and Ecuatorian soup made primarily from carachama, a type of freshwater fish commonly found in the Amazon basin. This soup is especially popular in the Amazonian regions, where the fish is abundant. The preparation starts by thoroughly cleaning the fish and boiling it until it's tender. A variety of regional ingredients might be added, such as yucca (cassava) and plantains, but garlic, coriander and aji peppers are usually only additions. Caldo de carachama is typically served hot, with sides like rice or a slice of lime to enhance the flavor. Some might also enjoy it with aji sauce or other regional condiments.Expand