Congratulations! Ceviche has been added to your passport.
What sets Ecuadorean ceviche apart from other regions' ceviche like in Peru, is that it is more "soupy" and is accompanied by popcorn and plantain chips. This results in a very interesting party in the mouth!
The best ceviche I had on this trip, in either Ecuador or Peru, was at this hole-in-the-wall near the Cathedral in Guayaquil.
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