Peruvian Ceviche is traditionally drier (not a soup) and served with cooked potato slices; while in Ecuador, ceviche is accompanied with fried green plantains or plantain chips called “chifles”, popcorn, and corn nuts.

The main difference with Ecuador-style ceviches to the other ones (Mexican or Peruvian) is the use of sweet peppers instead of spicy ones. That, and a small squeeze of mustard into the mixture that adds a little bit of extra sharpness. In addition to a little swig of vinegar to amp up the lemon or lime juice.

Mexican ceviche often throws in jalapeño, tomatoes, cilantro, and many fresh ingredients in general, according to My Latina Table. Meanwhile, traditional Peruvian ceviche keeps it simple — only onion, aji pepper, and sometimes choclo, a type of Andean white corn.

свернуть