Top Rated Ecuadorian Recipes

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Tatooinedweller
While studying in Ecuador, my host mom taught me to make hot chocolate their way. It's a very rich, filling dessert perfect for cold nights! I used the ingredients on hand; you can certainly substitute cocoa powder for the bittersweet or vice versa. Traditionally enjoyed with bread. Cinnamon is not traditional, but I like it. Let me know if you find any improvements!
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ebonyeyedenigma
On the Ecuadorian coast, ceviche carts line the beaches selling ice-cold seafood cooked in lime juice and sprinkled with popcorn. In Quito, where fresh seafood is more rare, a lightly poached shrimp cocktail is the ceviche of choice.
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Barbara Kafka, Cooking Light JANUARY 2008
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Pesto lover
This is one of my favorite family recipes. It is great as a first course or for lunch. I usually use medium shrimp for this dish, but it doesn't really matter what size the shrimp are. It's not really hot, but you can use less hot sauce (or more if you like). We usually serve it with plain popcorn on top, though some skip the popcorn. Don't use buttery popcorn, only plain will do. Some Ecuadorians serve it with maiz tostado, which is a kind of fried/toasted corn kernal which doesn't pop. You can buy maiz in markets that carry Andean products. You have to saute them in hot oil until they get toasted. This dish is served in a wide champagne goblet or a dish in which you would serve a shrimp cocktail. Cooking time listed is for shrimp. Chilling time is not listed.
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Ck2plz
I haven't tried this but hope to soon.
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quaziefly
Potatoes covered in a Jalapeno Cheese sauce garnished with egg, black olives on a bed of lettuce.
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Pesto lover
This is a typical rice and chicken dish in latin countries, though every family has its own recipe. It is great for company, served with a salad. Though there are a lot of ingredients, this is easy to put together.
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midgelet
This newspaper recipe intriqued me. I would recommend to double the recipe- its a sweet hot guacamole and I think outstanding! This is great on salsa chips, crudites or topped over grilled meats or on seafood
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Pesto lover
This is a typical Ecuadorian soup that is quite delicious. Yucca is also known as manioc or cassava. It is sold in the freezer section of markets that sell latin food products. You can use frozen whole corn cobs for this, but fresh is better. Recipe is from Cocinemos con Kristy - Tomo II.
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ebonyeyedenigma
This is the classic Ecuadorian shrimp ceviche recipe, it is one of the easiest and quickest ways to prepare shrimp ceviche or cebiche.
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Pesto lover
This is our family recipe for traditional Christmas tamales. They are nothing at all like Mexican tamales. The dough is smoother and slightly sweet. The filling is also completely different from any other kind of tamale I have ever eaten. I have given the family recipe but, of course, I have made a few changes to it. I use all butter instead of using any lard, though everyone says that they taste better if you use the lard. I usually use 4 lbs of masa flour and 12 cups broth. I use 2 large whole chickens for that quantity of masa, and 2 1/2 lbs butter, no lard, and it works out well. Of course you have to increase all other ingredients accordingly. Some stores carry Maseca instead of Masa Harina. It is just as good. Though these are very fattening and very labor intensive, they are worth it. I make the increased quantity so that I can give them away. Even the people at work like them. We make them only once a year, so forget about the diet. We all love these!
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