One of the best ways to experience Ecuador is through its food, and nowhere is that more evident than along the country’s Pacific Coast.
Ecuadorian coastal cuisine combines fresh seafood, tropical ingredients, Afro-Ecuadorian influences, and generations of culinary tradition to create some of the most delicious dishes in South America.
Whether you are planning a trip to Manta, Puerto Lopez, Salinas, Montañita, Esmeraldas, or any of Ecuador’s stunning beach towns, these ten coastal specialties deserve a place on your culinary bucket list.
1. Encebollado
Often considered Ecuador’s national dish, encebollado is a flavorful fish soup made with tuna or albacore, cassava, onions, tomatoes, cilantro, and spices.
No matter the time of day, Encebollado suits every meal throughout the day: be it breakfast, lunch, or dinner. Moreover, it is a popular dish for recovering from a hangover and night out.
It is served with various sides depending on where you eat it. Normally, it is eaten with a piece of single piece of bread and/or fried plantain chips (chifles in English) in the Coast, and with fried plantain chips and popcorn if served in the Highlands.
2. Ecuadorian Ceviche
Not to be mistaken with the Peruvian ceviche! Ecuadorian Ceviche resembles a fresh soup, with an citrus liquid (made of lemon or orange, with small pieces of cilantro, cucumber, tomato, and onion), and with one or more of these proteins, including: shrimp, fish, shellfish, octopus, squid, or crab.
Like the Encebollado, Ceviche’s sides vary according to the Region. Generally, it is served with rice and fried plantain chips in the Coast; in the Highlands, it is accompanied by popcorn, toasted corn, and plantain chips.
Even though the essence is the same, there are variations of the Ceviche in every province. A famous version of it is the Jipijapa ceviche, a version of one the Manabi’s province cantons, that includes a peanut sauce, and avocado.
3. Encocado (Coconut stew)
A specialty of Ecuador’s northern coast, especially in Esmeraldas. The Encocado combines a rich coconut sauce infused with herbs and spices, and as protein shrimp, fish, or combination of both.
The result is a creamy and aromatic dish that showcases the region’s Afro-Ecuadorian culinary heritage.
4. Corviche
This popular coastal snack is made from green plantain dough stuffed with seasoned fish and fried until golden brown. Less common, there are some variations of Corviche stuffed with shrimp, a mix of shrimp and fish, or cheese.
Crispy on the outside and flavorful on the inside, corviche is a favorite street food in many coastal towns, commonly found on street food cars.
5. Bolon de Verde
A staple of coastal breakfasts, bolon de verde (fried plantain ball) is prepared from mashed green plantains mixed with cheese, pork, or both.
It can be eaten by itself, though it is commonly paired with eggs and coffee. As others of the dishes previously mentioned, bolon de verde has variations. A famous one is made of ripe banana, peanut butter, and cheese.
6. Cazuela de Mariscos
Cazuela de mariscos (seafood casserole) is a traditional seafood casserole made with fish, shrimp, peanut sauce, vegetables, and green plantain. Baked to perfection, this hearty dish is particularly popular in Manabi Province and offers a wonderful combination of textures and flavors.
7. Arroz Marinero
The arroz marinero (seafood rice) is a rice dish, packed with shrimp, squid, mussels, fish, and other fresh seafood.
8. Tigrillo
Tigrillo literally means ocelot in Spanish; but do not worry! This dish has nothing to do with an actual ocelot. The tigrillo is a popular breakfast option, widely extended throughout the country.
It is made mixing mashed green plantains, eggs, a little splash of milk, cilantro, leeks, cheese, and fried pork belly. It owes its name to the dish’s mixture of colors that remind of an ocelot.
9. Viche de Pescado
This traditional fish stew from Manabi combines seafood with peanuts, vegetables, herbs, and plantains. Rich and nourishing, viche reflects the agricultural and maritime traditions that define Ecuador’s coastal culture.
10. Creole crab
In coastal cities such as Guayaquil, crab season is anxiously waited for and celebrated with enthusiasm. The creole crab features locally caught crab cooked with spices and served alongside plantains, ripe banana, rice, and flavorful sauces.
More than the dish itself, the creole crab is a social and ritual dining experience, gathering families and friends to enjoy it.
If you want to eat crabs in Ecuador, notice that there is crab fishing ban in certain months of the year, to allow the proper recovery of the species before the crab season. During the ban, it is not allowed to offer or eat this dish.
Why coastal food is an essential part of traveling in Ecuador
As you see, Ecuador’s coastal gastronomy is extremely varied, with a wide collection of recipes, all reflection of the country’s history, geography, and cultural diversity. There are far more dishes than the ones here presented, but these are a fair reflection of the variety and ingredients of the Coast’s cuisine.
If you are planning a visit to Ecuador’s coast, make sure to explore beyond the beaches and discover the incredible dishes that have made this region a favorite destination for food lovers.
Your journey through Ecuador will be even more memorable when experienced one bite at a time.
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