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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":439,"variations":441,"ingredients":451,"instructions":510,"pronunciation":532,"substitutions":533,"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":434,"prepMinutes":552,"cookMinutes":553,"restMinutes":554,"difficulty":555,"course":556,"diet":558,"mainIngredients":562,"images":563,"keywords":573,"publishedAt":581,"updatedAt":581,"authorSlug":582,"summary":583,"localeSlug":546,"alternates":584},[394,397,400,403,406],{"answer":395,"question":396},"The shrimp version is not. Shrimp are poached in salted water for two to three minutes and then chilled before they go into the marinade, so the citrus is there for flavor rather than to cure the protein. Some other Ecuadorian ceviches, such as the black clam version from Esmeraldas, are served raw, and fish ceviche sits somewhere in between.","Is Ecuadorian ceviche raw?",{"answer":398,"question":399},"Peruvian ceviche uses raw fish cured in lime for a short time and served with a thick, punchy marinade called leche de tigre. The Ecuadorian shrimp version cooks the shellfish first and serves it in a much larger volume of thin, slightly sweet liquid built on tomato and orange as well as lime, eaten with a spoon. They are separate dishes rather than two attempts at the same one.","How is it different from Peruvian ceviche?",{"answer":401,"question":402},"Canguil, small-kernel Andean popcorn, is the standard crunchy partner for cold seafood dishes across Ecuador, along with thin fried plantain chips called chifles. They add texture and starch to a dish that is otherwise all liquid and protein, and they are added by hand as you eat so they stay crisp rather than dissolving into the broth.","Why is there popcorn on my ceviche?",{"answer":404,"question":405},"You can, but you lose the poaching liquid that gives the broth its body, and pre-cooked shrimp are usually overcooked already. If it is your only option, thaw them in the fridge, skip the poaching step entirely, and make up for the missing broth with a light fish or vegetable stock, well chilled.","Can I use pre-cooked frozen shrimp?",{"answer":407,"question":408},"Yes, in the modern coastal version it is standard, and Ecuadorian cooks are not shy about it. It contributes sweetness, a little acid and the glossy red color that the dish is expected to have. If you would rather avoid it, use two tablespoons of tomato paste loosened with a teaspoon of sugar and a splash of vinegar.","Is ketchup really an authentic ingredient?",[410,411,412,413,414,415],"Buy shell-on shrimp if you can. The shells simmered in the poaching water give the broth a sweetness that plain salted water never will.","Watch the shape: a shrimp curled into a loose C is done, a shrimp curled into a tight O has gone one minute too far and will squeak against your teeth.","Drop the poached shrimp straight into iced water. Carry-over heat keeps cooking them in a warm colander and undoes the timing you just got right.","Strain the blended tomato through a sieve. Unstrained pulp makes the broth cloudy and slightly grainy, which is the difference between homemade and cevichería.","Season the finished broth colder than tastes right at room temperature — chilling flattens both salt and acid, so it needs to be a touch aggressive going into the fridge.","Keep the popcorn and plantain chips in separate bowls on the table. Anything stirred in ten minutes early turns to paste.","🍤","Ceviche de camarón is a cold shrimp soup that you eat with a spoon. The shrimp are poached briefly in salted water rather than left raw, the cooking liquid is saved and chilled, and it becomes the backbone of a loose marinade built from strained tomato, orange juice, lime and slivers of salt-rubbed red onion. The result is sweet-sour and lightly savory rather than sharp, closer to a chilled broth than to a salad, and it is served with a bowl of popcorn and a plate of thin fried plantain chips so every mouthful gets something crunchy. Guayaquil eats it in the late morning, cold enough to fog the glass, and nobody waits for a special occasion.","Ecuadorian ceviche and Peruvian ceviche are different dishes that share a name, and the comparison usually goes wrong because people treat one as a corruption of the other. In Peru the fish is raw and the lime does the work in minutes; the marinade, leche de tigre, is thick and assertive. In Ecuador the shrimp are cooked first, the marinade is thin and generous enough to drink, and tomato and orange soften the acidity into something rounder. Neither is a bad copy of the other — coastal Ecuador simply built its version around shrimp, which are farmed and fished on an industrial scale along the Guayas estuary and behave badly when cured raw for long, going soft and chalky instead of firm.\n\nThe garnishes are not decoration. Canguil, the small popped Andean corn, and chifles, plantain sliced paper-thin and fried, come alongside in separate bowls, and you add them by the handful as you eat so the last spoonful is as crisp as the first. In much of the country a plate of ceviche is unthinkable without them, and street vendors in Guayaquil hand over the bowl with the popcorn balanced on top and the chips in a paper cone.\n\nThe other thing worth knowing is the clock. Ceviche in Ecuador is a late-morning and lunchtime food, sold from cevicherías that open early and close in the afternoon, on the practical logic that the boats land in the morning and shellfish should not sit around in heat. Ordering it after dark is not forbidden, but it does mark you out as a visitor, and coastal cooks will usually tell you so.","Best within a few hours, and genuinely good for up to 24 hours refrigerated in a covered container. After that the onion goes limp and the shrimp lose their snap. Do not freeze — thawed shrimp turn spongy and the tomato broth separates into water and pulp. If you want to prepare ahead, poach the shrimp and make the broth a day early but keep them apart, and combine 30 minutes before serving.",[421,422,423,424],"Uses the shrimp poaching liquid as the base of the marinade, which is where the dish gets its savory depth instead of tasting like sweet tomato juice.","Times the shrimp by shape rather than the clock, so they stay snappy instead of turning rubbery.","Salt-rubs and rinses the onion the way coastal cooks do, killing the raw bite without cooking it.","Gives the real garnish system — popcorn and chifles added in stages, not scattered once and left to go soft.",[426,427,428,429,430],"Saucepan","Slotted spoon","Blender","Fine sieve","Large glass or ceramic bowl",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},8,24,4,12,980,30,285,[440],"Freshly popped popcorn, chifles, and a small jug of ají criollo — plus cold beer or a tamarind juice.",[442,445,448],{"name":443,"description":444},"Ceviche mixto","The same broth carrying shrimp, poached squid rings and mussels or a little white fish. Cook each one separately to its own timing, then chill them together.",{"name":446,"description":447},"Ceviche de concha","The Esmeraldas version made with black ark clams pulled from the mangroves, served raw in their own dark juice with lime and onion. Much stronger and genuinely an acquired taste.",{"name":449,"description":450},"Ceviche volquetero","A street version from the highlands that turns leftover ceviche into a full meal with tuna, chochos (lupini beans), tostado and plantain chips piled into one bowl.",[452,458,462,467,471,474,478,481,484,488,490,493,498,502,505,508],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},600,"shrimp","shell-on raw shrimp, peeled with the shells kept","g","For the shrimp",{"qty":459,"name":460,"unit":461,"group":457,"noScale":8},1,"water","l",{"qty":463,"ref":464,"name":465,"unit":466,"group":457},0.5,"onion","white onion, halved","piece",{"qty":468,"name":469,"unit":470,"group":457},2,"fine salt","tsp",{"qty":459,"ref":464,"name":472,"unit":466,"group":473},"large red onion, sliced paper-thin","For the marinade",{"qty":475,"ref":476,"name":477,"unit":466,"group":473},6,"lime","limes, juiced",{"qty":468,"ref":479,"name":480,"unit":466,"group":473},"orange","oranges, juiced",{"qty":434,"ref":482,"name":483,"unit":466,"group":473},"tomato","ripe tomatoes, 3 for blending and 1 diced",{"qty":485,"name":486,"unit":487,"group":473},3,"tomato ketchup","tbsp",{"qty":459,"name":489,"unit":470,"group":473},"mild yellow mustard",{"qty":468,"ref":491,"name":492,"unit":487,"group":473},"olive-oil","olive oil",{"qty":463,"ref":494,"name":495,"unit":496,"group":497},"cilantro","cilantro leaves, chopped","cup","To finish",{"qty":499,"name":500,"unit":501,"group":497},null,"salt","to taste",{"qty":434,"name":503,"unit":496,"group":504},"freshly popped popcorn, lightly salted","To serve",{"qty":459,"ref":506,"name":507,"unit":466,"group":504},"plantain","green plantain, fried into thin chifles — or a bag of ready-made ones",{"qty":499,"name":509,"unit":501,"group":504,"optional":8},"ají criollo or a hot sauce of your choice",[511,516,519,522,525,529],{"tip":512,"text":513,"title":514,"timerSeconds":515},"A shrimp curved into a tight, closed O is overcooked. Aim for the letter C.","Bring the water, halved onion, shrimp shells and salt to a gentle boil and let it bubble for 5 minutes so the shells give up their sweetness. Fish out the shells, slide in {qty:shrimp} of peeled shrimp, and pull them out the moment they turn opaque and curl into a loose C — 2 to 3 minutes, no longer.","Poach the shrimp",180,{"text":517,"title":518},"Drop the shrimp straight into a bowl of iced water so they stop cooking, then drain and refrigerate. Strain 300 ml of the poaching liquid into a jug and chill that too — it is the savory backbone of the marinade and must be cold before it meets the citrus.","Chill everything fast",{"text":520,"title":521,"timerSeconds":453},"Rub the sliced red onion with a teaspoon of salt and leave it for 10 minutes, until it weeps and loses its stiffness. Rinse under cold water, squeeze dry in your hands, and cover with the juice of two limes — the slices should go from purple to bright pink within a few minutes.","Cure the onion",{"text":523,"title":524},"Blend three tomatoes until smooth and push the purée through a fine sieve, discarding the seeds and skin left behind. Whisk the strained tomato with the chilled shrimp broth, the orange juice, the remaining lime juice, the ketchup, mustard and olive oil until it looks like a thin, glossy soup.","Build the broth",{"text":526,"title":527,"timerSeconds":528},"Stir the shrimp, the cured onion with its lime, and the diced tomato into the broth. Season hard with salt — it should taste slightly too sharp and slightly too salty while warm-handed, because chilling mutes both. Refrigerate for at least an hour.","Combine and chill",3600,{"text":530,"title":531},"Ladle into wide bowls with plenty of liquid, scatter the cilantro over, and bring the popcorn, chifles and ají to the table in separate dishes. Add the crunch a handful at a time as you eat so it never has a chance to soften.","Serve cold, crunch on top","seh-VEE-cheh deh kah-mah-RON",[534,538,542],{"note":535,"swap":536,"original":537},"Neither is traditional, but the role is textural — you need something rigid and salty that survives contact with liquid for a few seconds.","Salted tortilla chips, or thick-cut salted potato crisps","Chifles (fried green plantain chips)",{"note":539,"swap":540,"original":541},"Ecuadorian oranges are sharper than most supermarket varieties, so bottled juice usually needs help to stop the broth tasting like breakfast.","Equal parts orange and grapefruit juice, or bottled orange juice plus an extra squeeze of lime","Fresh orange juice",{"note":543,"swap":544,"original":545},"Ecuadorian ají is a thin fresh sauce, not a paste. Keep it separate so the ceviche itself stays mild for anyone who wants it that way.","A little finely chopped habanero or serrano stirred into a few spoons of lime juice","Ají criollo","ecuadorian-ceviche-de-camaron","Ceviche de Camarón (Ecuadorian Shrimp Ceviche in Tomato Broth)","Ceviche de Camarón","Ceviche de camarón","ecuador","Guayas and the Pacific coast",25,10,60,"easy",[557],"appetizer",[559,560,561],"pescatarian","dairy-free","gluten-free",[454,476,482,464,479],[564,567,569,571],{"alt":565,"src":566},"Bowl of Ecuadorian shrimp ceviche in red tomato broth topped with pink onion slivers, cilantro and popcorn","\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero.jpg",{"alt":565,"src":568},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-16x9.jpg",{"alt":565,"src":570},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-4x3.jpg",{"alt":565,"src":572},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-1x1.jpg",[574,575,576,577,578,579,580],"ceviche de camaron","ecuadorian ceviche","shrimp ceviche","guayaquil","cold seafood","chifles","popcorn","2026-08-20","dishroute-kitchen","Shrimp poached for two minutes, chilled, then spooned into a tart tomato, orange and lime broth with cured red onion — served soupy, with popcorn and plantain chips on top.",{"en":585},"\u002Frecipe\u002Fecuadorian-ceviche-de-camaron",{"items":587,"total":553,"page":459,"limit":433,"hasMore":862},[588,619,629,664,691,722,751,782,810,835],{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"countrySlug":550,"region":593,"baseServings":434,"prepMinutes":594,"cookMinutes":552,"difficulty":555,"course":595,"diet":597,"mainIngredients":599,"images":602,"keywords":612,"publishedAt":581,"updatedAt":581,"authorSlug":582},"bolon-de-verde","Bolón de Verde (Ecuadorian Green Plantain and Cheese Ball)","Bolón de Verde","Bolón de verde","Guayas and Manabí",15,[596],"breakfast",[598,561],"vegetarian",[506,600,601],"queso-fresco","butter",[603,606,608,610],{"alt":604,"src":605},"Golden fried green plantain ball broken open to show melting fresh cheese, with coffee and a fried egg","\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-1x1.jpg",[613,614,615,616,617,577,618],"bolon de verde","green plantain","ecuadorian breakfast","queso fresco","chicharron","coastal",{"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":434,"prepMinutes":552,"cookMinutes":553,"restMinutes":554,"difficulty":555,"course":620,"diet":621,"mainIngredients":622,"images":623,"keywords":628,"publishedAt":581,"updatedAt":581,"authorSlug":582},[557],[559,560,561],[454,476,482,464,479],[624,625,626,627],{"alt":565,"src":566},{"alt":565,"src":568},{"alt":565,"src":570},{"alt":565,"src":572},[574,575,576,577,578,579,580],{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"countrySlug":550,"region":634,"baseServings":432,"prepMinutes":552,"cookMinutes":635,"restMinutes":636,"difficulty":637,"course":638,"diet":640,"mainIngredients":642,"images":646,"keywords":656,"publishedAt":581,"updatedAt":581,"authorSlug":582},"colada-morada","Colada Morada (Ecuadorian Spiced Purple Corn and Berry Drink)","Colada Morada","Colada morada","Sierra",75,20,"medium",[639],"drink",[598,641,560,561],"vegan",[643,644,645],"cornmeal","pineapple","cinnamon",[647,650,652,654],{"alt":648,"src":649},"Mug of steaming deep purple colada morada with pieces of fruit floating in it, beside a decorated bread figure","\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-4x3.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-1x1.jpg",[657,658,659,660,661,662,663],"colada morada","purple corn drink","day of the dead","guagua de pan","ecuadorian drink","blackberry","naranjilla",{"slug":665,"title":666,"shortTitle":667,"nativeName":667,"countrySlug":550,"region":668,"baseServings":434,"prepMinutes":552,"cookMinutes":669,"difficulty":637,"course":670,"diet":672,"mainIngredients":673,"images":676,"keywords":686,"publishedAt":581,"updatedAt":581,"authorSlug":582},"encebollado","Encebollado (Ecuadorian Tuna and Cassava Soup)","Encebollado","Guayaquil and the coast",50,[671,596],"soup",[559,560,561],[674,675,464,482,476],"tuna","cassava",[677,680,682,684],{"alt":678,"src":679},"Deep bowl of Ecuadorian encebollado with flaked tuna, yuca chunks and pink lime-cured onion rings on top","\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero.jpg",{"alt":678,"src":681},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-16x9.jpg",{"alt":678,"src":683},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-4x3.jpg",{"alt":678,"src":685},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-1x1.jpg",[665,687,688,689,675,577,690],"ecuadorian soup","tuna soup","yuca","hangover cure",{"slug":692,"title":693,"shortTitle":694,"nativeName":695,"countrySlug":550,"region":696,"baseServings":434,"prepMinutes":636,"cookMinutes":437,"restMinutes":636,"difficulty":637,"course":697,"diet":699,"mainIngredients":700,"images":704,"keywords":714,"publishedAt":581,"updatedAt":581,"authorSlug":582},"encocado-de-pescado","Encocado de Pescado (Esmeraldas Fish in Coconut Sauce)","Encocado de Pescado","Encocado de pescado","Esmeraldas",[698],"main",[559,560,561],[701,702,476,482,703],"white-fish","coconut-milk","bell-pepper",[705,708,710,712],{"alt":706,"src":707},"Chunks of white fish in a thick orange coconut sauce with peppers and cilantro, served with rice and plantain","\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero.jpg",{"alt":706,"src":709},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-16x9.jpg",{"alt":706,"src":711},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-4x3.jpg",{"alt":706,"src":713},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-1x1.jpg",[715,716,717,718,719,720,721],"encocado","coconut fish","esmeraldas","ecuadorian","afro-ecuadorian","coconut milk","patacones",{"slug":723,"title":724,"shortTitle":725,"nativeName":726,"countrySlug":550,"region":727,"baseServings":475,"prepMinutes":636,"cookMinutes":728,"restMinutes":729,"difficulty":555,"course":730,"diet":732,"mainIngredients":733,"images":735,"keywords":745,"publishedAt":581,"updatedAt":581,"authorSlug":582},"higos-con-queso","Higos con Queso (Ecuadorian Figs in Panela Syrup with Cheese)","Higos con Queso","Higos con queso","Tungurahua and Azuay",150,480,[731],"dessert",[598,561],[734,600,645],"figs",[736,739,741,743],{"alt":737,"src":738},"Dark candied figs glistening in panela syrup in a bowl, with a thick slice of white fresh cheese beside them","\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero-4x3.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero-1x1.jpg",[746,747,748,749,750,616],"higos con queso","dulce de higos","candied figs","panela syrup","ecuadorian dessert",{"slug":752,"title":753,"shortTitle":754,"nativeName":754,"countrySlug":550,"region":755,"baseServings":432,"prepMinutes":437,"cookMinutes":438,"restMinutes":756,"difficulty":757,"course":758,"diet":759,"mainIngredients":760,"images":765,"keywords":775,"publishedAt":581,"updatedAt":581,"authorSlug":582},"hornado","Hornado (Ecuadorian Slow-Roasted Pork with Crackling)","Hornado","Azuay, Tungurahua and the highland markets",740,"hard",[698],[560],[761,762,763,764],"pork-shoulder","garlic","cumin","achiote",[766,769,771,773],{"alt":767,"src":768},"Carved Ecuadorian roast pork shoulder with shards of blistered crackling, hominy and potato patties on a plate","\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero.jpg",{"alt":767,"src":770},"\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero-16x9.jpg",{"alt":767,"src":772},"\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero-4x3.jpg",{"alt":767,"src":774},"\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero-1x1.jpg",[752,776,777,778,779,780,781],"ecuadorian roast pork","crackling","cuenca","mote","agrio","slow roast",{"slug":783,"title":784,"shortTitle":785,"nativeName":785,"countrySlug":550,"region":786,"baseServings":434,"prepMinutes":437,"cookMinutes":787,"restMinutes":636,"difficulty":637,"course":788,"diet":789,"mainIngredients":790,"images":795,"keywords":805,"publishedAt":581,"updatedAt":581,"authorSlug":582},"llapingachos","Llapingachos (Ecuadorian Cheese-Stuffed Potato Patties)","Llapingachos","Tungurahua and the central Sierra",35,[698],[598,561],[791,600,792,793,794],"potato","peanuts","eggs","avocado",[796,799,801,803],{"alt":797,"src":798},"Two golden Ecuadorian potato patties under peanut sauce with a fried egg, avocado slices and tomato salad","\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero.jpg",{"alt":797,"src":800},"\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero-16x9.jpg",{"alt":797,"src":802},"\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero-4x3.jpg",{"alt":797,"src":804},"\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero-1x1.jpg",[783,806,718,807,808,616,809],"potato patties","peanut sauce","salsa de mani","andean",{"slug":811,"title":812,"shortTitle":813,"nativeName":814,"countrySlug":550,"region":815,"baseServings":434,"prepMinutes":594,"cookMinutes":816,"difficulty":555,"course":817,"diet":818,"mainIngredients":819,"images":821,"keywords":831,"publishedAt":581,"updatedAt":581,"authorSlug":582},"ecuadorian-locro-de-papa","Locro de Papa (Ecuadorian Potato and Cheese Soup)","Locro de Papa","Locro de papa","The Andean Sierra",40,[671],[598,561],[791,820,600,794,464],"milk",[822,825,827,829],{"alt":823,"src":824},"Bowl of thick pale Ecuadorian potato soup topped with avocado slices, crumbled white cheese and cilantro","\u002Fimages\u002Frecipes\u002Fecuadorian-locro-de-papa\u002Fhero.jpg",{"alt":823,"src":826},"\u002Fimages\u002Frecipes\u002Fecuadorian-locro-de-papa\u002Fhero-16x9.jpg",{"alt":823,"src":828},"\u002Fimages\u002Frecipes\u002Fecuadorian-locro-de-papa\u002Fhero-4x3.jpg",{"alt":823,"src":830},"\u002Fimages\u002Frecipes\u002Fecuadorian-locro-de-papa\u002Fhero-1x1.jpg",[832,833,718,616,809,794,834],"locro de papa","potato soup","highland",{"slug":836,"title":837,"shortTitle":838,"nativeName":839,"countrySlug":550,"region":840,"baseServings":475,"prepMinutes":552,"cookMinutes":841,"restMinutes":437,"difficulty":637,"course":842,"diet":843,"mainIngredients":844,"images":846,"keywords":856,"publishedAt":581,"updatedAt":581,"authorSlug":582},"seco-de-chivo","Seco de Chivo (Ecuadorian Goat Stewed in Naranjilla and Beer)","Seco de Chivo","Seco de chivo","Loja and the southern highlands",120,[698],[560],[845,482,464,703,494],"goat",[847,850,852,854],{"alt":848,"src":849},"Bowl of Ecuadorian goat stew in dark green-brown sauce beside white rice, fried plantain and avocado slices","\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero.jpg",{"alt":848,"src":851},"\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero-16x9.jpg",{"alt":848,"src":853},"\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero-4x3.jpg",{"alt":848,"src":855},"\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero-1x1.jpg",[857,858,663,718,859,860,861],"seco de chivo","goat stew","loja","braised goat","chicha",false,1788563796442]