Why Ceviche deserves more attention

Ceviche rarely gets the international recognition it deserves. The earthy from corn complexity is genuine, not simple, and the technique involved in using tomate de árbol tree tomato correctly takes real skill.

Ecuador's position on the equator gives it extraordinary biodiversity of ingredients from coast, highlands, and Amazon. I encountered it first in a Guayaquil ceviche bar and that context helped me understand it properly. chicha de jora is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Ceviche is the dish to start with.