Ecuadorian recipes any one?!

Ecuadorian recipes any one?

does any one have ecuadorian recipes? please help! im half ecuadorian but i dont really eat ecuadorian food one of my uncles is coming to visit from new york and he was telling me how much he misses ecuador and the food so i want to surprise him by cooking for him.

What a wonderful niece you are! I am sure your uncle will appreciate anything you make for him!

I hope my nieces will do the same for me one day!

ECUADORIAN recipes:

Ceviche is a traditional seafood dish throughout Latin America. There are many variations on the flavor depending on the citrus juices and other ingredients used to marinate the fish. Common versions of ceviche found in Ecuador include Ceviche de Camarones (shrimp) and Ceviche de Corvina (sea bass). In most cases the fish is not not cooked but rather citrus juice and salt are used to stop the growth of microorganisms. Shrimp Ceviche is typically prepared with cooked shrimp. The dish is typically served with popcorn, a corn-nut like seed, aji (hot sauce) and fresh bread.

Ceviche de Corvina

Ingredients:

2 lbs Sea Bass cut into cubes
1 Red Onion cut into long strips
1 Red Pepper cut into thin strips
2 tsp chopped Parsley
4 Tbs cooking oil
1 Stick of Celery finely chopped
1 tsp Hot Pepper Sauce
8 Tbs Lemon Juice
Salt & Pepper

METHOD:

Steam the Sea Bass, Turing over once until the color changes to white (approximately 3 minutes).
In a glass bowl mix the lemon juice, cooking oil, parsley, hot pepper sauce, onion, celery, salt and pepper.

Add the Sea Bass which should still be firm and coat thoroughly with the ingredients from the bowl. Let Stand in Bowl for 1 hour. Serve with Pop Corn, Toasted Corn and Fresh Bread. ******************************...

CHAULAFAN

Ingredients:

3/4 lb (approximately 1 1/2 cups) diced roasted pork
4 cups rice
1/2 lb (approximately 1 cup) peas
1/2 cup oil
4 eggs
1/2 cup white onions diced
4 Tbs Chinese red pepper sauce
1 spicy pepper diced
Salt & Pepper

METHOD:

Cook the 4 cups of rice in 5 cups of boiling water when cooked completely allow to cool.

Mix eggs with salt and pepper and scramble in frying pan with oil. Place the eggs aside.

In the still warm frying pan fry the rice with salt, sugar and red pepper until golden brown. Add pork, eggs, (previously cooked or canned) peas, Chinese sauce and white onion.

Cook entire mixture until warmed thoroughly.
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HUMITAS

Humitas are the South American cousin of a tamale. Made with grated tender corn the dough is wrapped and tied in cornhusks which are then steamed. Humitas can be found throughout the Andes from Ecuador down to Argentina with each country has their own version.

ECUADORIAN HUMITAS

Ingredients:

3 cups fresh grated corn meal
3 Tbs butter
2 Tbs grated cheese
1/2 tsp salt
1/2 Tbs flour
2 eggs
9 corn husks

METHOD:

Remove kernels from the ear and grind into a corn meal.

Melt butter in frying pan.

In a mixing bowl combine melted butter, cornmeal, cheese, salt, flour and eggs. Mix with wooden spoon.

Wash the cornhusks.

Place a spoonful of mixture in the center of each husk. Fold husk over the mixture. Place in a pot and steam for 45 minutes.
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LLAPINGACHOS

Native plants of the Andes, potatoes have been a staple for thousands of years. Potatoes have historically been one of the three most important crops in the Andean diet. In ancient times they were prized for their nutritional value along with their ability to store well. There are hundreds of varieties of potatoes grown throughout the Andes. Potatoes are found in many recipes and used in a variety of ways. Llapingachos are a small potato pancake type of dish with achiote (a red color seed) stuffed with cheese and served with thick sausages, eggs, lettuce, and avocado.

Ingredients:

4 pounds of Potatoes
1 White Onion finely chopped
4 Tbs oil with achiote
1/4 cup of shredded cheese
2 egg yolks
Salt to Taste

METHOD:

Put the onions in a pan with oil and fry. Boil potatoes in water until fully cooked. Remove from water and whip potatoes until smooth adding salt to taste.

Mix potatoes and fried onions. (If the mixture is thin add the egg yolks) Form mixture into balls filling center with cheese. Flatten balls into patties.
Place patties in frying pan and fry until golden.
Serve with a fresh salad of lettuce, tomato, avocado and peanut sauce.
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ECUADORIAN POTATO SALAD

Potato Salad is a very typical Andean dish. For generations potatoes have been a staple of the Andean diet. Potatoes can be found in various colors and sizes ranging from small blue potatoes the size of a hummingbird egg to large potatoes the size of a watermelon.

Ingredients:

1 lb (approximately 2 cups) potatoes peeled and sliced
1 onion cut in rings
1 large green pepper sliced into rings
20 stuffed onions
6 anchovies fillets
1 cup olive oil
1 head of cabbage
2 cloves minced garlic
1/4 tsp mustard
1/4 tsp pepper
1 Tbs sugar
1/4 tsp lemon juice
1/4 tsp tarragon

METHOD:

Wash potatoes then cook in boiling water until soft. When cooled peel and cut into slices.

On separate salad plates add a cabbage bed cut into small slices. Cover with the sliced potatoes, onion rings, pepper rings, and stuffed olives. Cover with anchovies.

In a separate bowl combine garlic, mustard, tarragon, lemon juice, and mix well adding olive oil and sugar. Pour mixture liberally over salad plates.
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SHRIMP al PINCHO

Ingredients:

12 shrimps
1/4 cups dry white wine
1 clove minced garlic
1/4 tsp pepper
salt to taste
1/2 tsp parsley flakes
1/2 Tbs basil
1 pinch paprika

METHOD:

Wash and peel the shrimps and fry in oil with garlic and season with salt and pepper.

Remove from heat and cover the shrimps with wine parsley and basil and marinate for 1 hour in the refrigerator.

Place 3 shrimps per skewer and grill for 2-3 minutes on each side. Brush the shrimps with melted butter while grilling.
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ECUADORIAN TUNA with RICE

Ingredients:

4 cups rice
2 cans tuna
1 cup diced tomatoes
1 white onion chopped finely
2 red onions chopped finely
1 green pepper diced
1 tsp vinegar
1/2 cup mayonnaise
2 Tbs olive oil
2 Tbs butter
4 Tbs parmesan cheese
salt & pepper

METHOD:

In a frying pan add olive oil, tomato, onions and green pepper until well cooked. Add tuna to mixture and season with salt, pepper and vinegar. Stir in mayonnaise mixing thoroughly.

Cook the rice in boiling water adding butter to the mixture when it is ready.

In a mold layer rice, parmesan cheese and tuna mixture repeating until the mold is full and top with parmesan cheese.

The mixture can served cold or warm by placing in the oven and heated for 20 minutes at 250°.
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FANESCA: Ecuadorian Fish Soup

Ingredients:

1 pound salt cod
1 clove minced garlic
1 bay leaf
1 cup cooked corn
2 cups cook zucchini
1 cup green beans
1 cup light cream
3 hardboiled eggs
2 medium onions
1/4 t ground cumin
1 cup rice cooked in milk and water
2 cups winter squash
1 cup green peas
4 cups milk
4 T butter
1/4 t oregano
1 1/2 cups cooked cabbage
1 cup cooked fava beans
1/2 cup peanuts
1 cup cheese
salt
pepper
grated parmesan

METHOD:

Soak the cod in water to cover for 12 hours changing the water frequently. Drain the fish and place into a saucepan with fresh water to cover. Bring to a boil, lower the heat and simmer until the fish is tender. Drain and put the stock aside. Skin and de-bone the fish and cut into small pieces.

Chop all vegetables into small pieces

Heat Butter in a large saucepan and sauté onions and garlic add seasonings and sauté for additional minute.

Add 1 cup water to onions and garlic and bring to boil, add cooked rice and vegetables, fish, fish stock, milk and cream. Let simmer for 5 minutes stirring occasionally.

Add the chopped cheese to taste. Let simmer until the soup is thick.

Garnish with hardboiled egg and parmesan cheese.