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Ceviche de pulpo is a type of ceviche using octopus as the star ingredient. Commonly found along the Peruvian and Ecuadorean coast, this appetizer is ideal for those who don’t like the fishy texture and flavors of standard ceviche. It is usually made with raw octopus pieces that are combined with diced onions, lime juice, coriander, oil, salt, and hot chili peppers, although most recipes use different, variable ingredients.
This delicious ceviche variety is sometimes served with green plantain chips.
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Ecuadorian ceviche de conchas negras is made with the black clams harvested in the country's mangrove forests. Unlike the Peruvian version, which uses ají limo peppers and diced onions, the Ecuadorian style incorporates tomatoes and sliced onions.
It doesn't feature ají limo peppers. After marinating, the ceviche is typically served with fried green plantains, known as tostones, and rice, among other things.
MOST ICONIC Ceviche de conchas negras ecuatoriano
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Conchitas asadas is a popular Ecuadorian seafood dish, typically consisting of black clams (concha negra) grilled in their half-shells, often seasoned with a combination of garlic, lime, and perhaps other ingredients like butter or a touch of spicy pepper.
They are frequently presented on their shells and can be garnished with herbs or accompanied by various sides or sauces, especially in upscale restaurants.
MOST ICONIC Conchitas asadas
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