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Ceviche Ecuatoriano

Ecuador’s Aquatic Ambrosia: A Culinary Dive into Pacific and Amazonian Delights

by Gastronomy team

Nestled between the Pacific Ocean and the vast Amazon rainforest, Ecuador is a land of diverse ecosystems and equally diverse culinary treasures. Renowned for its equatorial wonders, this South American nation also boasts a seafood cuisine that’s as vibrant as its famed Galápagos Islands. Let’s journey through Ecuador’s seafood marvels.

Ceviche Ecuatoriano

Ecuador’s take on the popular Latin American dish is unique and flavorful. Fresh fish, often shrimp or sea bass, is marinated in tangy citrus juices and mixed with red onions, tomatoes, and cilantro. Served with toasted corn kernels and plantain chips, it’s a refreshing blend of oceanic flavors and textures.

Encocado de Pescado

A coastal delight, this dish features fish simmered in a rich coconut sauce infused with bell peppers, onions, and a hint of chili. The result is a creamy, aromatic concoction that perfectly captures the tropical essence of Ecuador’s shores.

Caldo de Bolas

A hearty seafood soup, caldo de bolas is made with green plantain dumplings stuffed with fish or shrimp. Cooked in a peanut broth and seasoned with herbs and vegetables, it’s a dish that’s both nourishing and flavorful.


Venturing into the Amazonian side of Ecuador, chontacuro, or Amazonian worms, are a unique seafood (or rather, river-food) delicacy. Often grilled on skewers, these worms are a testament to the rich biodiversity of the Amazon and the culinary bravery of its inhabitants.

Corvina a la Parrilla

Corvina, or sea bass, is a popular choice among Ecuadorians. Simply seasoned and grilled, it’s often served with a side of rice, patacones (fried plantains), and aji, a spicy local sauce. The dish highlights the natural flavors of the fish, complemented by the subtle smokiness from the grill.

Ecuador’s Seafood Connection

From the bustling fish markets of Guayaquil to the tranquil riverbanks of the Amazon, Ecuador’s relationship with seafood is both ancient and evolving. The nation’s diverse aquatic ecosystems, from the Pacific’s salty depths to the freshwater tributaries of the Amazon, provide a seafood repertoire that’s unparalleled.

Why Seafood in Ecuador? Ecuador’s commitment to preserving its marine and freshwater ecosystems ensures that its seafood is fresh, sustainable, and reflective of the country’s rich biodiversity. The melding of indigenous, African, and Spanish influences gives rise to a seafood cuisine that’s both diverse and distinctive.

Ecuador’s seafood dishes offer a culinary voyage through the nation’s vast coastlines and deep rainforests. From the tangy ceviche to the unique chontacuro, Ecuador serves up a seafood experience that’s as varied and vibrant as its landscapes. For those keen on exploring the maritime and riverine flavors of South America, Ecuador’s aquatic ambrosia beckons with zest and zeal.

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