ECUADORIAN RECIPES

Galapagos Online brings you a collection of your favorite recipes from Ecuador and the Galapagos Islands. These traditional recipes turn your kitchen into a Cocina del Ecuador.

CEVICHE DE CORVINA

Ceviche is a traditional seafood dish throughout Latin America. There are many variations on the flavor depending on the citrus juices and other ingredients used to marinate the fish. Common versions of ceviche found in Ecuador include ceviche de camarones (shrimp) and ceviche de corvina (sea bass). In most cases the fish is not not cooked but rather citrus juice and salt are used to stop the growth of microorganisms. Shrimp ceviche is typically prepared with cooked shrimp. The dish is typically served with popcorn, a corn nut like seed, aji (hot sauce) and fresh bread.

Ingredients

2 lbs Sea Bass cut into cubes

1 Red Onion cut into long strips

1 Red Pepper cut into thin strips

2 tsp chopped Parsley

4 Tbs cooking oil

1 Stick of Celery finely chopped

1 tsp Hot Pepper Sauce

8 Tbs Lemon Juice

Salt & Pepper

Directions

Steam the Sea Bass, Turing over once until the color changes to white (approximately 3 minutes)

In a glass bowl mix the lemon juice, oil, parsley, hot pepper sauce, onion, celery, salt and pepper

Add the Sea Bass which should still be firm and coat thoroughly with the ingredients from the bowl

Let Stand in Bowl for 1 hour

Serve with Pop Corn, Toasted Corn and Fresh Bread

CHAULAFAN

Ingredients

3/4 lb (approximately 1 1/2 cups) diced roasted pork

4 cups rice

1/2 lb (approximately 1 cup) peas

1/2 cup oil

4 eggs

1/2 cup white onions diced

4 Tbs Chinese red pepper sauce

1 spicy pepper diced

Salt & Pepper

Directions

Cook the 4 cups of rice in 5 cups of boiling water when cooked completely allow to cool

Mix eggs with salt and pepper and scramble in frying pan with oil. Place the eggs aside

In the still warm frying pan fry the rice with salt, sugar and red pepper until golden brown.

Add pork, eggs, (previously cooked or canned) peas, Chinese sauce and white onion

Cook entire mixture until warmed thoroughly

HUMITAS

Humitas are the South American cousin of a tamale. Made with grated tender corn the dough is wrapped and tied in cornhusks which are then steamed. Humitas can be found throughout the Andes from Ecuador down to Argentina with each country has their own version.

Ingredients

3 cups fresh grated corn meal

3 Tbs butter

2 Tbs grated cheese

1/2 tsp salt

1/2 Tbs flour

2 eggs

9 corn husks

Directions

Remove kernels from the ear and grind into a corn meal

Melt butter in frying pan

In a mixing bowl combine melted butter, cornmeal, cheese, salt, flour and eggs

Mix with wooden spoon

Wash the cornhusks

Place a spoonful of mixture in the center of each husk

Fold husk over the mixture

Place in a pot and steam for 45 minutes.

LLAPINGACHOS

Native plants of the Andes, potatoes have been a staple for thousands of years. Potatoes have historically been one of the three most important crops in the Andean diet. In ancient times they were prized for their nutritional value along with their ability to store well. There are hundreds of varieties of potatoes grown throughout the Andes. Potatoes are found in many recipes and used in a variety of ways. Llapingachos are a small potato pancake type of dish with achiote (a red color seed) stuffed with cheese and served with thick sausages, eggs, lettuce, and avocado.

Ingredients

4 pounds of Potatoes

1 White Onion finely chopped

4 Tbs oil with achiote

1/4 cup of shredded cheese

2 egg yolks

Salt to Taste

Directions

Put the onions in a pan with oil and fry

Boil potatoes in water until fully cooked

Remove from water and whip potatoes until smooth adding salt to taste

Mix potatoes and fried onions  (If the mixture is thin add the egg yolks)

Form mixture into balls filling center with cheese

Flatten balls into patties

Place patties in frying pan and fry until golden

Serve with a fresh salad of lettuce, tomato, avocado and peanut sauce

SPANISH POTATO SALAD

Potato Salad is a very typical Andean dish. For generations potatoes have been a staple of the Andean diet. Potatoes can be found in various colors and sizes ranging from small blue potatoes the size of a hummingbird egg to large potatoes the size of a watermelon.

Ingredients

1 lb (approximately 2 cups) potatoes peeled and sliced

1 onion cut in rings

1 large green pepper sliced into rings

20 stuffed onions

6 anchovies fillets

1 cup olive oil

1 head of cabbage

2 cloves minced garlic

1/4 tsp mustard

1/4 tsp pepper

1 Tbs sugar

1/4 tsp lemon juice

1/4 tsp tarragon

Directions

Wash potatoes then cook in boiling water until soft 

When cooled peel and cut into slices

On separate salad plates add a cabbage bed cut into small slices

Cover with the sliced potatoes, onion rings, pepper rings, and stuffed olives

Cover with anchovies

In a separate bowl combine garlic, mustard, tarragon, lemon juice, and mix well

Add olive oil and sugar

Pour mixture liberally over salad plates

SHRIMP ALA PINCHO

Ingredients

12 shrimps

1/4 cups dry white wine

1 clove minced garlic

1/4 tsp pepper

salt to taste

1/2 tsp parsley flakes

1/2 Tbs basil

1 pinch paprika

Directions

Wash and peel the shrimps and fry in oil with garlic and season with salt and pepper

Remove from heat

Cover the shrimp with wine parsley and basil and marinate for 1 hour in the refrigerator

Place 3 shrimp per skewer and grill for 2-3 minutes on each side

Brush the shrimp with melted butter while grilling.

TUNA WITH RICE

Ingredients

4 cups rice

2 cans tuna

1 cup diced tomatoes

1 white onion chopped finely

2 red onions chopped finely

1 green pepper diced

1 tsp vinegar

1/2 cup mayonnaise

2 Tbs olive oil

2 Tbs butter

4 Tbs parmesan cheese

salt & pepper

Directions

In a frying pan add olive oil, tomato, onions and green pepper until well cooked

Add tuna to mixture and season with salt, pepper and vinegar

Stir in mayonnaise mixing thoroughly

Cook the rice in boiling water adding butter to the mixture when it is ready

In a mold layer rice, cheese & tuna mixture repeating layers and top with parmesan cheese

The mixture can served cold or warm by placing in the oven and heated for 20 minutes at 250°

FANESCA

Ingredients

1 pound salt cod

1 clove minced garlic

1 bay leaf

1 cup cooked corn

2 cups cook zucchini

1 cup green beans

1 cup light cream

3 hardboiled eggs

2 medium onions

1/4 t ground cumin

1 cup rice cooked in milk and water

2 cups winter squash

1 cup green peas

4 cups milk

4 T butter

1/4 t oregano

1 1/2 cups cooked cabbage

1 cup cooked fava beans

1/2 cup peanuts

1 cup cheese

salt

pepper

grated parmesan

Directions

Soak the cod in water to cover for 12 hours changing the water frequently

Drain the fish and place into a saucepan with fresh water to cover

Bring to a boil, lower the heat and simmer until the fish is tender

Drain and put the stock aside

Skin and de-bone the fish and cut into small pieces

Chop all vegetables into small pieces

Heat butter in a saucepan and sauté onions and garlic add seasonings and sauté

Add 1 cup water to onions and garlic and bring to boil

Add cooked rice and vegetables, fish, fish stock, milk and cream

Let simmer for 5 minutes stirring occasionally

Add the chopped cheese to taste. Let simmer until the soup is thick

Garnish with hardboiled egg and parmesan