Ecuadorian
Coast to Andes — ceviche, llapingachos, and naranjilla.
Ceviche Ecuatoriano
Ecuador's signature dish — cooked shrimp (the country is the world's largest shrimp exporter) marinated in fresh lime juice, blood orange juice, tomato sauce, red onion, cilantro, and aji pepper. Served with patacones (twice-fried green plantain), cancha (toasted Andean corn), or popcorn — uniquely Ecuadorian textural side. The dish differs from Peruvian ceviche by being tomato-based and using cooked rather than raw shrimp. Coastal restaurants from Manabí to Esmeraldas serve it as the universal weekend brunch.
View page →Ecuador is built on three zones: the Sierra (Andean highlands with potato-corn-cheese tradition), the Costa (Pacific coast with shrimp-fish-plantain seafood), and the Oriente (Amazon basin with cassava-fish-fruit Indigenous traditions). The signature is ceviche ecuatoriano — cooked shrimp marinated in lime, blood orange, tomato, red onion, cilantro, and aji. Unlike Peruvian raw-fish ceviche, the Ecuadorian uses cooked shrimp and tomato, served with patacones (twice-fried green plantain) and popcorn. Encebollado (yellowfin tuna soup with red onion, cassava, lime) is the universal hangover cure. Llapingachos (potato-and-cheese pancakes from Ambato), hornado (whole roast suckling pig), and fritada (slow-cooked pork chunks) are the highland classics. Bolón de verde (fried green plantain ball stuffed with cheese or pork) is the Guayaquil coast breakfast. Locro de papa (potato-cheese soup topped with avocado) is the everyday lunch. Seco de chivo (slow-braised goat with chicha) is the Sunday-family stew. The cuisine reflects strong Indigenous (Kichwa, Shuar), Spanish-colonial, African (from coastal Esmeraldas), and Asian (from the Galápagos) influences.
The Palate
Start Here
Cooked shrimp marinated in fresh lime juice, blood orange juice, tomato sauce, red onion, cilantro, and aji pepper. Served with patacones (twice-fried green plantain), cancha (toasted Andean corn), or popcorn.
Why start here · Ecuador's signature seafood dish and the country's most-globalized preparation. Distinct from Peruvian ceviche (cooked vs raw, tomato-based). Start here to understand coastal Ecuadorian cuisine.
Small mashed-potato cakes stuffed with melted cheese, achiote-colored, pan-fried until crispy. Served with chorizo, fried egg, peanut sauce, avocado, and beet-onion salsa.
Why start here · The Andean highland comfort food classic from Ambato. The Indigenous-Kichwa traditional breakfast that became Ecuador's national plate. The textural variety on one plate captures the highlands.
Whole young pig marinated overnight with chicha (corn beer), beer, garlic, cumin, achiote, then slow-roasted 6-8 hours until skin is shatteringly crisp and mahogany-brown. Sliced and served with mote, llapingachos, agrio salsa, avocado.
Why start here · Ecuador's festival dish and the Riobamba-Sangolquí Sunday market tradition. The pre-Hispanic Andean roasting technique. The centerpiece of every fiestas patronales saint's-day celebration.
The Pantry
See all 71 ingredients›
On the Map
Where this cuisine is found
Regional Styles
Sierra (Andean Highlands)
The Andes with native potatoes, corn (choclo, mote), cheese (queso fresco), and the historic Inca-influenced cuisine. Ambato, Riobamba, and Cuenca are the gastronomic centers.
Costa (Pacific Coast)
The shrimp-exporting coastal lowlands with seafood, plantain, achiote, and African-Ecuadorian influences. Manabí (Manta, Portoviejo) and Guayas (Guayaquil) are the seafood capitals.
Galápagos and Esmeraldas Coast
The Pacific archipelago and the Afro-Ecuadorian Esmeraldas province. Encocados (coconut-milk seafood), goat curries, Afro-Caribbean influences.
How They Cook
Techniques that define this cuisine
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Kindred Kitchens
Cuisines built on the same signature ingredients
