I worked in Ecuador for five years. One of my favorite things to do was enjoy the Ecuadorian ceviche de camaron. In my opinion, the key to making ceviche del Ecuador is the yellow mustard. It gives a moderate amount of "picante" to your palate. The juices combined with the red onion, cilantro and tomato offer a hint of sweetness. I added a bit more mustard than called for, as well as a diced jalapeño pepper. There are so many wonderful variations of Ecuadorian ceviche. I have always enjoyed ceviche whenever I traveled to Latin America. Now I occasionally go to Mexico and enjoy their splendid cuisine. But for my personal tastes, the Ecuadorian style ceviche is the best.
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