{"id":55,"date":"2019-07-18T14:10:55","date_gmt":"2019-07-18T19:10:55","guid":{"rendered":"http:\/\/www.duarte.cl\/?p=32"},"modified":"2022-12-19T08:41:10","modified_gmt":"2022-12-19T13:41:10","slug":"ceviche-manabita","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/ceviche-manabita\/","title":{"rendered":"Ceviche Manabita"},"content":{"rendered":"<div class=\"mceTemp\"><\/div>\n<p>Una de las vertientes que confluyen en el ceviche actual es manabita. Adem\u00e1s el ceviche manabita es de los mejores que hemos probado.<\/p>\n<p><!--more-->El ceviche manabita presenta una gran variabilidad en especies, preparaciones, condimentos y otras. Vale la pena estudiarlo. El ceviche de Jipijapa es quiz\u00e1 el que m\u00e1s ha trascendido fronteras, con la incorporaci\u00f3n de pasta de man\u00ed y aguacate al momento de servir. Tambi\u00e9n se menciona el ceviche estilo Manta, que incorpora pepino. Ser\u00eda interesante establecer las variedades locales de ceviche de la provincia de Manab\u00ed.<\/p>\n<p>A diferencia de otras recetas, el ceviche ecuatoriano en general y el manabita en particular tiene una buena cantidad de l\u00edquido y se sirve en plato hondo, raz\u00f3n por la que hay quien que la clasifica como una sopa fr\u00eda, y donde podemos ver el paso hacia el encebollado.<\/p>\n<h2>Una receta de ceviche manabita<\/h2>\n<p>Decimos &#8220;una&#8221; y no &#8220;la&#8221; porque es imposible encajonar una expresi\u00f3n tan variada en una receta estandarizada.<\/p>\n<h3>Ingredientes<\/h3>\n<ul>\n<li>500 g de pescado. Los m\u00e1s frecuentes son picudo, pinchagua, dorado y Wahoo<\/li>\n<li>100 g cebolla paite\u00f1a (morada) cortada en pluma<\/li>\n<li>100 ml jugo de lim\u00f3n<\/li>\n<li>200 g tomat\u00e9 <em>concass\u00e9<\/em> (en dados)<\/li>\n<li>100 g pimiento verde en <em>brunoise<\/em> (dados peque\u00f1os)<\/li>\n<li>Cilantro picado al gusto<\/li>\n<li>Opcionalmente, pasta de man\u00ed disuelta en agua y aguacate (palta) en dados para servir. Con esto se convierte en estilo Jipijapa<\/li>\n<li>Aj\u00ed, mostaza y salsa de tomate (ketchup) para servir<\/li>\n<li>Tambi\u00e9n opcionalmente, pepino pelado y picado en<\/li>\n<\/ul>\n<h3>Procedimiento<\/h3>\n<ol>\n<li>Picar el pescado limpio en dados<\/li>\n<li>Macerar en lim\u00f3n una hora<\/li>\n<li>Drenar y reservar el jugo<\/li>\n<li>A\u00f1adir el tomate, pimiento, cilantro picado, aj\u00ed, si se utiliza, pasta de man\u00ed, si se utiliza<\/li>\n<li>Mezclar todo y a\u00f1adir aguacate en dados<\/li>\n<li>Corregir sal, pimienta e incorporar un poco de aceite neutro si se desea.<\/li>\n<\/ol>\n<p>Servir y acompa\u00f1ar con chifles de pl\u00e1tano verde.<\/p>\n<figure id=\"attachment_16783\" aria-describedby=\"caption-attachment-16783\" style=\"width: 1920px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16783\" data-permalink=\"https:\/\/le-fort.org\/cocina\/ceviche-manabita\/manaba\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/manaba.jpg?fit=1920%2C1080&amp;ssl=1\" data-orig-size=\"1920,1080\" 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=\"manaba\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;En Portoviejo es frecuente permitir que el comensal arme su propio ceviche&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/manaba.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-16783\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2011\/07\/manaba.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Ceviche Manabita \u00e1rmelo Ud. mismo.\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/manaba.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/manaba.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/manaba.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/manaba.jpg?resize=1536%2C864&amp;ssl=1 1536w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/manaba.jpg?resize=800%2C450&amp;ssl=1 800w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-16783\" class=\"wp-caption-text\">En Portoviejo es frecuente permitir que el comensal arme su propio ceviche<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>Existen ceviches particulares que hay que probar e investigar: chame, percebe, raspabalsa, etc.<\/p>\n<p>Leer m\u00e1s:<\/p>\n<ul>\n<li><a href=\"https:\/\/le-fort.org\/caracterizacion-ceviche-ecuatoriano-camaron\/\">Investigaci\u00f3n sobre el ceviche ecuatoriano<\/a><\/li>\n<li><a href=\"https:\/\/munayi.uleam.edu.ec\/manabi-y-su-comida-milenaria\/\">Manab\u00ed y su comida milenaria<\/a><\/li>\n<\/ul>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ceviche manabita, una de tantas versiones.<\/p>\n","protected":false},"author":1,"featured_media":16784,"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":[19],"tags":[20,734],"class_list":["post-55","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-comida","tag-ceviche","tag-gastronomia-de-manabi","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/manaba-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-T","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":14552,"url":"https:\/\/le-fort.org\/cocina\/segundo-encuentro-de-la-gastronomia-manabita\/","url_meta":{"origin":55,"position":0},"title":"Segundo Encuentro de la Gastronom\u00eda Manabita","author":"Le-Fort.org","date":"24 de Octubre, 2019","format":false,"excerpt":"El 22 de octubre tuvimos el privilegio de participar en el Segundo Encuentro de la Gastronom\u00eda Manabita, organizado por la Escuela Gastron\u00f3mica de Manab\u00ed y la Universidad T\u00e9cnica de Manab\u00ed. Hacia un Ceviche Propiamente Ecuatoriano Como Le-Fort.org expusimos un avance de investigaci\u00f3n que estamos realizando en conjunto con profesores de\u2026","rel":"","context":"En &quot;Congresos&quot;","block_context":{"text":"Congresos","link":"https:\/\/le-fort.org\/cocina\/categoria\/congresos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/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\/2019\/10\/manaba-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/manaba-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/manaba-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/manaba-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5976,"url":"https:\/\/le-fort.org\/cocina\/ceviche-de-camarones-ecuatoriano\/","url_meta":{"origin":55,"position":1},"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":7444,"url":"https:\/\/le-fort.org\/cocina\/ceviche-la-receta-definitiva\/","url_meta":{"origin":55,"position":2},"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":16483,"url":"https:\/\/le-fort.org\/cocina\/caracterizacion-ceviche-ecuatoriano-camaron\/","url_meta":{"origin":55,"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":1515,"url":"https:\/\/le-fort.org\/cocina\/el-ceviche-en-nicaragua\/","url_meta":{"origin":55,"position":4},"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":5296,"url":"https:\/\/le-fort.org\/cocina\/ceviche-ecuatoriano\/","url_meta":{"origin":55,"position":5},"title":"Ceviche en Puerto L\u00f3pez","author":"Le-Fort.org","date":"24 de Febrero, 2014","format":false,"excerpt":"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.","rel":"","context":"En &quot;Locales&quot;","block_context":{"text":"Locales","link":"https:\/\/le-fort.org\/cocina\/categoria\/locales\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/ceviche.jpg?fit=700%2C525&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/ceviche.jpg?fit=700%2C525&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/ceviche.jpg?fit=700%2C525&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/ceviche.jpg?fit=700%2C525&ssl=1&resize=700%2C400 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/55","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=55"}],"version-history":[{"count":5,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/55\/revisions"}],"predecessor-version":[{"id":16787,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/55\/revisions\/16787"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/16784"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=55"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=55"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=55"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}