Cooking in Manhattan Shrimp Ceviche Ecuadorian Style

VideoRecipe: Shrimp Ceviche (Ecuador Style)

Dear Friends and Readers,

In late January the Pirate and I went to visit friends in Guayaquil, Ecuador.  New York’s winter was not too bad this year but it was such a relief to get on a plane and step into the summer weather.  We had a wonderful time with our friends, the Valdano Family as they took us to discover the best of their region and introduced us to their friends.



The first part of the long weekend was in Guayaquil, where we ate delicious and creative food at a restaurant called Don Francis. Then we went to the the Valdano country estate called Rapallo (the city in Liguria where Fernando’s father was from) where we had a traditional lechon, the most amazing roasted pig. Then off to Salinas, their beach house where Fernando’s wife, the lovely Cecilia made us this shrimp ceviche. Needless to say I was hooked on the first bite. Ceviche is traditionally associated with Peruvian food but it is also prepared in Ecuador. The difference is that Peruvian ceviche is not served with the liquid used to flavor the  seafood. On the other hand Ecuadorian ceviche is served with the liquid and in some cases the seafood is slightly cooked before being set to marinate.  The best part was the garnish… but for that you will have to look at the video!