Ceviche is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. The preparation and consumption of ceviche is practically a religion in parts of Mexico, Central, and South America, and it seems as though there are as many varieties of ceviche as people who eat it. It can be eaten as a first course or main dish, depending on what is served with it.
- 8-10 prawns, peeled and deveined
- 200g diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup bell pepper (any colour)
- 1/2 diced avocado
- 1/4 finely minced red Thai chilli
- small, roughly chopped bundle parsley and cilantro
- juice of 3 limes
- salt and pepper to taste
Add prawns to a pot of salted simmering water for about a minute and a half to two minutes. Drain the prawns and immediately put into bowl of ice water to stop them from cooking. Set aside and let cool down.
Dice tomatoes, onion, pepper, and avocado into bite size pieces. You want to be able to fit of all the veggies in one nice spoonful. Roughly chop the parsley and cilantro. Deseed the chilli (optional) and finely mince. Squeeze limes.
Mix all of the ingredients together. Season with salt and pepper to taste. Enjoy with some tortilla chip or crackers, or anything crispy and delicious.
Buen provecho! Enjoy your meal!
Be sure to post your cooking results on social media using the hashtag #SurreyFusion and tag @surreybcevents.
The Andes highlight the geographical features of Ecuador and its unique charm of cultural diversity. Come and enjoy a taste of the Andes and sample the delicious food created by Ecuador cooks.
Ecuador’s distinct culture is as vibrant and beautiful as the hand woven tapestries of its local artisans. Stemming from its long and rich history, Ecuadorian culture includes a fair mix of indigenous practices along with European colonial influence. Almost everyone in Ecuador has a mixed-race background, which has resulted in tremendous cultural diversity as well as unique customs and traditions across the whole country.
Generally speaking, the overwhelming majority of Ecuadorians are Spanish-speaking Catholics, but as it becomes a more integrated and globalized nation each year, this is changing.
Ecuador is a geographically diverse country, and that same diversity is exhibited in its cuisine. Ecuadorian food culture changes drastically as you travel from the Coast to the Andes to the Amazon because the culture itself also varies.
The Andes is responsible for the country’s agricultural production. Fresh produce and grains abound and are apparent in the region’s traditional cuisine. Given that this is also a colder climate, the food tends to be wholesome, involving many warm stews and lots of potatoes.
On the Coast, the food is characterized by the use of fresh seafood and plantains, both of which are abundant in the region. All along this region you can try dishes like sopa de cangrejo (crab soup), encebollado (fish soup), ceviche (lime-cooked seafood dish), and encocados (coconut-based seafood dish). These are usually eaten with a side of white rice and smashed fried plantains, called patacones in Spanish.
In the Amazon, agricultural production is much harder due to the climate and pests. Though nowadays everything can get sent over from the Andes, food culture in this area is still characterized by the use of the region’s natural resources. Freshwater river fish, and now farmed fish like tilapia, are used in maitos, while starch comes in the form of yucca, papa china and plantains – all of which are easily cultivated here and resistant against pests.