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seafood and coconut, while in the Amazonía traditional plates are steamed over wood fires
and tree worms are considered the epitome of health food.
Each region and town even has its own distinct flavors or local variations on national clas-
sics, while young chefs trained abroad are beginning to return to Guayaquil and Quito to
open pioneering establishments bent on birthing new food movements. With the help of
international expats, creative adaptations of Ecuadorian favorites are reviving age-old
dishes in unexpected ways.
The Pacific Coast is where some of the country's most celebrated dishes hail from,
namely the famed ceviche , which has variations all over South America, but it's difficult
not to be partial to Ecuador's version. The recipe usually features shrimp as its main in-
gredient, but can be prepared mixto (a seafood mix) or with conchas negras - black clams.
Unlike Peru's raw dish, Ecuadorian ceviche is cooked or marinated overnight in a sauce of
lemon juice, red onions, cilantro, red peppers and tomatoes. This process gives the sea-
food a silky consistency, and the results are incredibly fresh, especially if you're sampling
it on one of the coast's sunny Malecóns , or beach promenades.
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