Seafood is popular and plentiful throughout Ecuador. The signature dish of the country, however, is ceviche, a seafood dish marinated in lemon and onions. There are many variations on the flavor depending on the citrus juices and other ingredients used to marinate the fish. Ceviche can be made of fish (de pescado), shrimp (de camarones), shellfish (de concha), squid (de calamari), or all of the above (mixta). Ecuadorian ceviche is always dished up with popcorn, a corn-nut like seed, aji (hot sauce) and fresh bread.
1 1/2 pounds thin fillets of bass or any delicate fish
3/4 cup lemon juice
1/3 cup orange juice
2 tablespoons tomato ketchup
1 medium onion, chopped
1 chili pepper, minced
1 sweet green pepper, chopped
1/4 cup corn kernels
1/2 teaspoon salt
Lay fish on a platter side by side. Cover with 1/2 cup of the lemon juice. Cover and marinate in refrigerator overnight, thereby "cooking" the fish.
Drain the fillets and place on serving platter. Combine all other ingredients into a sauce, including rest of lemon juice; spread over fillets. Serve as an appetizer. Yield: 6 - 8 servings.
