Ecuadorian ceviche is fresh, sauce-filled, and delicious. The dish is served by the bowlful and is meant for one. However, you will need to know a few things before ordering some for yourself.
The most common sauce used for ceviches in Ecuador is a heavily citrus-flavored, tomato-based sauce. Usually made with fresh tomatoes, lemon or lime juice, orange juice, salt, and pepper. Red and green peppers, red onions, and cilantro are also used to add flavor and texture. Some little hole-in-the-wall restaurants have ketchup on the tables to use instead of fresh tomatoes.
Some ceviches, like octopus, are only dressed with freshly squeezed lime juice, and topped with sliced red onion and chopped tomatoes.
Ceviche is usually served with pop corn, tostados, and chifles.Tostados are salty, crunchy, toasted corn kernels. Chifles are fried green plantain chips. These can either be added to ceviche or eaten separately, but either way, ceviche is one of a kind and a delish dish to enjoy.