Ecuador is one of the paradisiacal countries where there is always fresh fruit and vegetables, and the taste of food is wonderful. As far as the country is located in the climatic zones you can always find an exotic mix of dishes and flavors. Each region has its own characteristics and preferences and one does not get tired of the monotony.
In Ecuador, all the dishes are quite dense and rich. A meal can include several different products. There is always rice, meat or fish, often beans and avocado.
Here are some recipes of Ecuadorian cuisine:
1lb of medium shrimp without head
1lb of paiteña onion cut in feathers and pickled with the juice of lemons
A pinch of sugar
¼ cup of orange juice or tangerine
Parsley or chopped garlic
Tan the onion with the lemon juice, peel the shrimp and clean them. In a pan put the shrimp on low heat for 3 minutes. Then remove the shrimps from the pan and add the tomato sauce and the sugar. Let cool 2 minutes more, then add the onion, the parsley, olive oil, shrimp, and orange juice or mandarin and mix well. Then serve the table. Cut the onion into slices, wash them and put them to tan in salt along with the juice of 10 lemons and let them rest.
Add the tomato sauce, chopped cilantro, pepper, salt, onion and table oil to taste, check the seasoning. Leave for a few minutes this prepared so that it absorbs better the flavor and then serve in vessels preferably of glass.
5lb of pork
4 branches of chopped white onion
1 cup of beer
5 cloves of crushed garlic, salt, and cumin.
Cut the meat into small pieces, place them in a large bowl and add salt, garlic, onion, cumin, cook and stir gradually. Serve it accompanied by cooked corn, cooked mote, ripe and potatoes accompanied with beer preferably.
Two pounds of cooked and shredded fish that is albacore or tuna fish
½ grass bundle Good
3 branches of white onion
3 pounds of liquefied tomato
1 large yucca
1 pound of red onion
3 garlic cloves, pepper and salt to taste
3 tomatoes, olive oil
Cook the cassava with the garlic, white onion, good grass, chili pepper, and liquefied tomato. When the cassava is ready, the seasoned fish should be taken out and put to cook. Tan the red onion with the lemons. Place the diced cassava on a tray. Then the fish cooked and cut into strips, chopped herbs, olive oil, and fish stock sifted, stir all this mixture. It is served warm with popcorn of corn, chifles and slices of lemon.