Need a Recipe from Ecuador - Kid friendly?
Hi! I need a recipe from Ecuador teens can make to serve to their class. Will have to be reheated in microwave at school. Any suggestions and recipes are greatly appreciated. Thanks!
- 10 years agoFavorite Answer
Ceviche is a traditional seafood dish throughout Latin America. There are many variations on the flavor depending on the citrus juices and other ingredients used to marinate the fish. Common versions of ceviche found in Ecuador include ceviche de camarones (shrimp) and ceviche de corvina (sea bass). In most cases the fish is not not cooked but rather citrus juice and salt are used to stop the growth of microorganisms. Shrimp ceviche is typically prepared with cooked shrimp. The dish is typically served with popcorn, a corn nut like seed, aji (hot sauce) and fresh bread.
-2 lbs Sea Bass cut into cubes - 1 Red Onion cut into long strips
- 1 Red Pepper cut into thin strips
- 2 tsp chopped Parsley
- 4 Tbs cooking oil
- 1 Stick of Celery finely chopped
- 1 tsp Hot Pepper Sauce
- 8 Tbs Lemon Juice
- Salt & Pepper
- Steam the Sea Bass, Turing over once until the color changes to white (approximately 3 minutes)
- In a glass bowl mix the lemon juice, oil, parsley, hot pepper sauce, onion, celery, salt and pepper
- Add the Sea Bass which should still be firm and coat thoroughly with the ingredients from the bowl
- Let Stand in Bowl for 1 hour
- Serve with Pop Corn, Toasted Corn and Fresh Bread
- 3/4 lb (approximately 1 1/2 cups) diced roasted pork
- 4 cups rice
- 1/2 lb (approximately 1 cup) peas
- 1/2 cup oil
- 4 eggs
- 1/2 cup white onions diced
- 4 Tbs Chinese red pepper sauce
- 1 spicy pepper diced
- Salt & Pepper
- Cook the 4 cups of rice in 5 cups of boiling water when cooked completely allow to cool
- Mix eggs with salt and pepper and scramble in frying pan with oil. Place the eggs aside
- In the still warm frying pan fry the rice with salt, sugar and red pepper until golden brown.
- Add pork, eggs, (previously cooked or canned) peas, Chinese sauce and white onion
- Cook entire mixture until warmed thoroughly
Humitas are the South American cousin of a tamale. Made with grated tender corn the dough is wrapped and tied in cornhusks which are then steamed. Humitas can be found throughout the Andes from Ecuador down to Argentina with each country has their own version.
- 3 cups fresh grated corn meal
- 3 Tbs butter
- 2 Tbs grated cheese
- 1/2 tsp salt
- 1/2 Tbs flour
- 2 eggs
- 9 corn husks
- Remove kernels from the ear and grind into a corn meal
- Melt butter in frying pan
- In a mixing bowl combine melted butter, cornmeal, cheese, salt, flour and eggs
- Mix with wooden spoon
- Wash the cornhusks
- Place a spoonful of mixture in the center of each husk - Fold husk over the mixture
- Place in a pot and steam for 45 minutes.
Native plants of the Andes, potatoes have been a staple for thousands of years. Potatoes have historically been one of the three most important crops in the Andean diet. In ancient times they were prized for their nutritional value along with their ability to store well. There are hundreds of varieties of potatoes grown throughout the Andes. Potatoes are found in many recipes and used in a variety of ways. Llapingachos are a small potato pancake type of dish with achiote (a red color seed) stuffed with cheese and served with thick sausages, eggs, lettuce, and avocado.
- 4 pounds of Potatoes
- 1 White Onion finely chopped
- 4 Tbs oil with achiote
- 1/4 cup of shredded cheese
- 2 egg yolks
- Salt to Taste
- Put the onions in a pan with oil and fry
- Boil potatoes in water until fully cooked
- Remove from water and whip potatoes until smooth adding salt to taste
- Mix potatoes and fried onions (If the mixture is thin add the egg yolks)
- Form mixture into balls filling center with cheese
- Flatten balls into patties
- Place patties in frying pan and fry until golden
- Serve with a fresh salad of lettuce, tomato, avocado and peanut sauceSource(s): Hope these help. Most should be easy to microwave.
- Anonymous4 years ago
CINNAMON MUFFINS Heat oven to 400 F Grease 12 medium-sized muffin cups. In a bowl blend with a fork 1 egg, 2 tablespoons sugar, 3/4 cup milk, 2 cups Bisquick Beat hard 30 seconds. The batter will be lumpy. Fill muffin cups 2/3 full. Stir together 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon. With a teaspoon sprinkle cinnamon and sugar mixture over muffin tops. Bake about 15 minutes, or until golden brown. Serve hot. Makes 12 medium-sized muffins
- 10 years ago
LOCRA - Locro is a nourishing potato-cheese soup that is popular in Ecuador and Peru.
•Oil or butter -- 1/4 cup
•Onion, minced -- 1/2
•Garlic, minced -- 3 to 4 cloves
•Potatoes, peeled and diced -- 1 1/2 to 2 pounds
•Water or stock -- 4 cups
•Milk -- 1 cup
•Salt and pepper -- to taste
•Muenster, queso fresco or mozzarella cheese, shredded -- 1 cup
1.Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
2.Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil. Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes. Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
3.Remove the soup from heat and stir in the cheese. Adjust seasoning and serve immediately.
TUNA WITH RICE
- 4 cups rice
- 2 cans tuna
- 1 cup diced tomatoes
- 1 white onion chopped finely
- 2 red onions chopped finely
- 1 green pepper diced
- 1 tsp vinegar
- 1/2 cup mayonnaise
- 2 Tbs olive oil
- 2 Tbs butter
- 4 Tbs parmesan cheese
- salt & pepper
- In a frying pan add olive oil, tomato, onions and green pepper until well cooked
- Add tuna to mixture and season with salt, pepper and vinegar
- Stir in mayonnaise mixing thoroughly
- Cook the rice in boiling water adding butter to the mixture when it is ready
- In a mold layer rice, cheese & tuna mixture repeating layers and top with parmesan cheese
- The mixture can served cold or warm by placing in the oven and heated for 20 minutes at 250°