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Unlike its Peruvian cousin, Ecuadorian ceviche is served in a tomato-based broth with shrimp, fish, or a mix, alongside popcorn, chifles (plantain chips), and toasted corn — a coastal classic.
Unlike its Peruvian cousin, Ecuadorian ceviche is served in a tomato-based broth with shrimp, fish, or a mix, alongside popcorn, chifles (plantain chips), and toasted corn — a coastal classic.