Estudio comparativo entre la gastronomía ancestral de la costa ecuatoriana con la costa peruana: el ceviche como elemento definitivo.

Abstract

Gastronomy is an important factor for the growth of the territories, since through this activity they generate jobs and therefore contribute to the economic growth of the destination. In this context, this research arises based on analyzing the characteristics of ceviches: Peruvian and Ecuadorian coast. As such, it is revealed that both the ancestral gastronomy of the Peruvian and Ecuadorian coasts has a variety of typical dishes, one of the most representative of both countries being ceviche. Regarding ceviche, the preparation of Peruvian ceviche regularly consists of fewer ingredients, and its preparation is usually with the rawest fish, in addition to that they also combine it a lot with chili. It is cut into squares, left to tan in lemon juice, then a fish broth is prepared to later use it in the final mixture or the leche de tigre. Afterwards, coriander, yellow pepper and onion must be properly cut, seasoned with salt and pepper. As a companion to serve it can consist of tender corn, sweet potato or choice. emphasizing the traditional Ecuadorian fish ceviche, this is prepared with fresh fish of the best choice, the guajú, which we put half a cup of hot water to help cook, then we tan it with lemon juice and salt. It is combined with portions of onion, cucumber, pepper, tomato, coriander. When serving, it can be accompanied with chifle or choose your favorite sauces, such as peanut sauce.