Making ceviche in Ecuador—or ceviche, as many people spell it—is a fun, different experience. The fish or seafood is marinated in a mixture of lime and orange juice, as well as tomato juice. Some people use ketchup, tomato sauce or simply peeled diced tomatoes.
This ceviche has a lot of juice, making it suitable for eating with a spoon. As a side dish, how about a popcorn volcano or some chifles (fried green plantain chips)?
Here’s a basic recipe, the way I remember it from Guayaquil. Let your imagination take off so you can make a unique work of art.