{"id":5296,"date":"2014-02-24T13:09:17","date_gmt":"2014-02-24T18:09:17","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=5296"},"modified":"2022-04-29T19:10:13","modified_gmt":"2022-04-30T00:10:13","slug":"ceviche-ecuatoriano","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/ceviche-ecuatoriano\/","title":{"rendered":"Ceviche en Puerto L\u00f3pez"},"content":{"rendered":"<p>La semana pasada fuimos a Puerto L\u00f3pez a hacer un poco de snorkel, con gran \u00e9xito.<\/p>\n<p>Lo destacable fue el almuerzo, uno de esos almuerzos de USD 2.50 en un restaurante peque\u00f1o cuyo nombre, si es que tiene, estaba tapado por un lienzo de propaganda electoral.<\/p>\n<p>La sopa de pescado , excelente, y el ceviche de fondo, a\u00fan mejor.<\/p>\n<p>Hemos hablado antes sobre el <a title=\"Disquisiciones sobre el Ceviche\" href=\"http:\/\/www.loquecomemos.com\/ceviche\/\">ceviche<\/a> (o como se quiera escribir). El ceviche en Ecuador es excelente: su principal caracter\u00edstica es el ketchup (s\u00ed, ketchup) y mostaza. Este adem\u00e1s ten\u00eda pimiento verde en cubitos, que vimos por primera vez en un ceviche, y que definitivamente probaremos la pr\u00f3xima vez que hagamos.<\/p>\n<p>En la foto se pueden ver algunas cosas de inter\u00e9s:<\/p>\n<ul>\n<li>El ceviche es m\u00e1s l\u00edquido que el peruano. De hecho se sirve siempre en plato hondo.<\/li>\n<li>El <a title=\"C\u00f3mo hacer Arroz Blanco (receta de Marell)\" href=\"https:\/\/www.loquecomemos.com\/como-hacer-arroz-blanco-receta-de-marell\/\">arroz<\/a> es infaltable en este pa\u00eds, cosa que agradecemos.<\/li>\n<li>Los <a title=\"Chifles: Chips de Pl\u00e1tano Frito\" href=\"http:\/\/www.loquecomemos.com\/chifles-chips-de-platano-frito\/\">chifles<\/a> tambi\u00e9n lo son, cosa que agradecemos a\u00fan m\u00e1s.<\/li>\n<li>La presencia de tomate en cubitos y de pimiento verde en cubitos, lo que le da color al plato.<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5297\" data-permalink=\"https:\/\/le-fort.org\/cocina\/ceviche-ecuatoriano\/ceviche-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/ceviche.jpg?fit=700%2C525&amp;ssl=1\" data-orig-size=\"700,525\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"ceviche\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/ceviche.jpg?fit=700%2C525&amp;ssl=1\" class=\"aligncenter size-full wp-image-5297\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/02\/ceviche.jpg?resize=700%2C525&#038;ssl=1\" alt=\"ceviche\" width=\"700\" height=\"525\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/ceviche.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/ceviche.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>Sumamos as\u00ed, una nueva variable a las infinitas posibilidades del ceviche.<\/p>\n<p>[fin]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Excelente ceviche en un peque\u00f1o restaurante en Puerto L\u00f3pez. Entre sus particularidades se cuentan el ketchup y mostaza (usuales en el ceviche ecuatoriano) y el tomate y pimiento verde en cubitos.<\/p>\n","protected":false},"author":1,"featured_media":5297,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[20,96],"class_list":["post-5296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-locales","tag-ceviche","tag-comida-ecuatoriana","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/ceviche.jpg?fit=700%2C525&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1nq","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":5976,"url":"https:\/\/le-fort.org\/cocina\/ceviche-de-camarones-ecuatoriano\/","url_meta":{"origin":5296,"position":0},"title":"Ceviche de Camarones Ecuatoriano","author":"Le-Fort.org","date":"9 de Septiembre, 2015","format":false,"excerpt":"Receta ecuatoriana de ceviche de camarones, con jugo de naranja, que com\u00fanmente se sirve con ketchup y mostaza. El ceviche de camarones de Ecuador es delicioso.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/ceviche-camaron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/ceviche-camaron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/ceviche-camaron-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/ceviche-camaron-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/ceviche-camaron-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":55,"url":"https:\/\/le-fort.org\/cocina\/ceviche-manabita\/","url_meta":{"origin":5296,"position":1},"title":"Ceviche Manabita","author":"Le-Fort.org","date":"18 de Julio, 2019","format":false,"excerpt":"Ceviche manabita, una de tantas versiones.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/manaba-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/manaba-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/manaba-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/manaba-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/manaba-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1515,"url":"https:\/\/le-fort.org\/cocina\/el-ceviche-en-nicaragua\/","url_meta":{"origin":5296,"position":2},"title":"El Ceviche en Nicaragua","author":"Le-Fort.org","date":"11 de Octubre, 2011","format":false,"excerpt":"El ceviche Nicarag\u00fcense es un poco distinto al peruano, chileno o ecuatoriano, y es muy bueno. Lo probamos con mojarra (pez de agua dulce)","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/10\/P1240463-1000x288.jpg?fit=1000%2C288&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/10\/P1240463-1000x288.jpg?fit=1000%2C288&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/10\/P1240463-1000x288.jpg?fit=1000%2C288&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/10\/P1240463-1000x288.jpg?fit=1000%2C288&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":16483,"url":"https:\/\/le-fort.org\/cocina\/caracterizacion-ceviche-ecuatoriano-camaron\/","url_meta":{"origin":5296,"position":3},"title":"Hacia una Caracterizaci\u00f3n del Ceviche Ecuatoriano: Mucho m\u00e1s que Camar\u00f3n","author":"Le-Fort.org","date":"12 de Mayo, 2022","format":false,"excerpt":"El ceviche nos une","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7444,"url":"https:\/\/le-fort.org\/cocina\/ceviche-la-receta-definitiva\/","url_meta":{"origin":5296,"position":4},"title":"Ceviche, la Receta Definitiva","author":"Le-Fort.org","date":"26 de Enero, 2016","format":false,"excerpt":"La receta de ceviche que desplaza a todas las otras recetas de ceviche. Esta es nuestra favorita.","rel":"","context":"En &quot;Productos del Mar&quot;","block_context":{"text":"Productos del Mar","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos-del-mar\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14207,"url":"https:\/\/le-fort.org\/cocina\/historia-del-ceviche-espoch\/","url_meta":{"origin":5296,"position":5},"title":"Historia del Ceviche \u2014 ESPOCH","author":"Le-Fort.org","date":"20 de Junio, 2019","format":false,"excerpt":"Fuimos amablemente invitados por la Escuela de Gastronom\u00eda de la ESPOCH a participar en el IV Seminario Internacional de Gastronom\u00eda. Fuimos con dos participaciones: historia y evoluci\u00f3n del ceviche, y arte y ciencia del caramelo. Historia del ceviche La primera participaci\u00f3n, que fue ponencia y no clase pr\u00e1ctica, fue la\u2026","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/ceviche-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=5296"}],"version-history":[{"count":2,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5296\/revisions"}],"predecessor-version":[{"id":16500,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5296\/revisions\/16500"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/5297"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=5296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=5296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=5296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}