Ecuadorian Recipes

Since coming to Ecuador, I have now had the opportunity to cook two dishes from an Ecuadorian cookbook that FHC director Melinda gave me. I thought I would share them with you all in case you're bored of your old recipes and want to try some new ones.

1st Recipe: Shrimp Ceviche

(You might have already tried Ceviche before but I found this recipe to be really good.)

1 lb Shrimp, peeled and cleaned
6 Tblsp fresh lime juice
1 tsp salt
1 Red onion
1/2 Tblsp fresh lime juice
1/2 green pepper
1/2 large tomato
1/2 cup fresh orange juice
6 Tblsp ketchup
2 Tblsp olive oil
1 Tblsp minced cilantro

Cook shrimp for 1 minute in 2 cups boiling water. Strain and save 1 cup of the cooking water. Mix lime juice and salt in a large, flat, non-metallic container. Marinate shrimp with lime juice in refrigerator for 1 hour. Cure onion with 1/2 Tblsp lime juice. To cure, cut onion in half, slice each half as finely as possible so you have thin strips. Rinse strips. Thoroughly rub salt into onion. Marinate for at least 10 minutes. Rinse onion strips several times to remove excess salt. Squeeze out water. Add lime juice.

While the onion is marinating, dice green pepper and tomato into small, thin pieces. Add onion and vegetables to marinated shrimp. Mix in the reserved water and remaining ingredients (I mixed them all together first in a separate bowl and then poured them over the rest of the ingredients).

It's best served with Rice. (although the Ecuadorians eat it with popcorn)

2nd Recipe: Cazuela Verde

You may have to look hard for some of these ingredients but it's a very tasty meal. Cazuela is a plantian and peanut stew. Serve it hot out of the oven with a plate of rice and cut lime.

1 big tomato
1 red onion
1/2 white onion
1 green pepper
2 cups water
2 tsps alino (ingredients under)
- 1 Tblsp garlic, minced
- 1/2 tsp ground Cumin
- 2 Tblsp Water
- 1 pinch of salt
1 Lb fish fillet (we used Dorado- a very mild fish and it was delicious)
2 tsp cumin
Salt and Pepper
3 green plantains, peeled
(if no plantains are available substitute 2 very green bananas for each plantain)
1/2 cup peanut butter

Preheat the oven to 450 degrees. Take the first 6 ingredients and puree them with 1 and 1/2 of water. Then pour pureed ingredients into a pot. Rinse blender with remaining 1/2 cup of water and add to the pot. Bring to a boil.

Make alino by placing garlic, cumin, water and salt in a blend. Blend until smooth.

Add 1 Tblsp alino to the pot. Stir. Simmer to form a thick, dry sauce, about 25 minutes. Now wash fish and cut into 1 inch pieces. Rub with remaining alino and dry spices.

Prepare plantains. This is done by cutting off the ends and then running the plantains under hot water (this is because the insides are sticky). Slide your thumb beneath the sliced skin, along the outside of the curve, while holding the plantain under running water. Cut plantains into 1/2 inch rounds. Blend until liquid with just enough water to cover plantains (about 2 cups). Blend peanut butter with one cup of water. When refrito is ready, add liquefied plantain, peanut butter and 1 tsp salt. Stir continually until mixture has thickened and changed color, about 20 minutes.

Fill one large ceramic or Pyrex baking dish with half the mixture. Add fish on top. Cover with remaining mixture. Make sure you do not fill the dish too much or it will overflow. Bake 40-50 minutes. The Cazuela is done when a crispy ring forms around the inside of the dish.
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Well that's it for recipes for now. This week I'm trying to make something called Llampingachos. I'll let you know if it's any good.

Love, Tesha