Conch Ceviche & TLC-Related Protests in Quito 
I am back from Ecuador! This definitely was a sweet and sour trip. Because of the many political protests in the province of Pichincha, where the City of Quito rests, it was impossible to accomplish a few visits planned somewhere else. From my point of view, the protests are a result of the public misinformation. The government officials who are negotiating the TLC (Tratado de Libre Comercio Andino EEUU) a Free Trade Agreement between Colombia-Ecuador-Peru-United States, are not doing a good job informing their people what this agreement is all about. That is the main complaint I have heard everywhere, and also it is being reported every day in the TV local News.
The government struggles by the constant and growing indigenous protests, and explains that all the information, documents and progress are offered in their website. They invite everyone to read about it. Then, I stop for a moment and meditate about the fact that probably 99% of the thousands of the indigenous people protesting do not have a computer, nor have access to the Internet. Or, maybe the problem is that they do not know how to read. Ha! Ironic, right?
Obviously, there is the possibility of the indigenous groups being financed by political groups that won't benefit from the trade agreement in question. The truth is that political instability is once again the everyday meal of the country. So wrong from every point of view.
Now that you've got the news on local politics, how about preparing a delicious and super easy ceviche de concha, or conch ceviche? One characteristic of the Ecuadorian ceviche is that it is very juicy, almost like a cold soup, it is eaten with a spoon! I have also prepared this recipe using fresh oysters and it is definitely a keeper 
Ingredients:
- 1-1/2 pounds fresh conch or oysters, in their juice
- 1 medium red onion, chopped (or to taste)
- 1 tablespoon cilantro, chopped (or to taste)
- the juice of 15 limes
- 1/2 cup beer
- 1/4 cup orange juice
- 1/4 teaspoon fresh habanero pepper, chopped (optional, or to taste)
- salt and freshly ground pepper to taste
- 1 cup fresh tomatoes, seeded and chopped
Directions:
- Remove the conch or oysters from their shell. Place them in a clean bowl with the juice of 10 limes and let sit for 10 minutes for the flavors to mature and the shellfish to cook.
- Combine the onion, cilantro, salt and pepper and the juice of the remaining 5 limes.
- Add the orange juice, the beer and the drained onion and tomato mixture to the shellfish. Mix well and adjust flavors. Be careful no to add too much of the juice result from marinating the onions, as the ceviche will be too sour.
- Serve in individual bowls and garnish with the chopped tomato and cilantro.
- Variation: You can use your favorite seafood or fish, or a combination of them to prepare this recipe.
Buen Provecho!
Melissa
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Tags: ecuador, food blog, cookingdiva, chef, food, recipes, food & drink, ceviche, cooking
- by Chef Melissa
- March 19, 2006
- 10:20 am
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Comments
03.19.06 at 11:07 AM |
Oh, that looks delicious!!!! And thank you for giving us insight on the political situation there in Ecuador.
——-
03.19.06 at 11:21 AM |
Thank you Sher! I am glad to be back home…, will report on more delicious adventures soon! Hugs,
M
03.20.06 at 02:33 PM |
Welcome back!
02.11.07 at 12:05 AM |
I was wondering if you have any other chviche recipes that they use in Ecuador. This recipe looks awsome but i hve also had it differently and would like other ways to make it. My husband is from Ecuador so I love to learn new recipes to cook so he feels like he’s home thanks so much i love your web sight
05.18.08 at 11:21 PM |
this is the first time I read a recipe of conch ceviche with beer. Maybe you found that in Quito but in the Costa, where the ecuadorian seafod originally is, beer is not an ingredient in any of the ceviches. I had seco de pollo (whose preparation is different from the Sierra by the way) and they cook it with beer. Also, they have a special way to prepare the onions. They slice it and let it marinade with water and salt for about 5 minutes. Then they “wash” it and rise it with water getting rid of the salt and making the onion more soft and less acid.
05.19.08 at 09:12 AM |
Thank you Richard for all the cooking tips… Loved the ceviche with beer mostly because it was new to me—- It reminds me of going to the seafood market to see if I can find some fresh conch and prepare some! Have atasty week. Greetings from Panama—-
Melissa
05.05.09 at 12:14 PM |
I just couldnt leave your website before saying that I really enjoyed the quality information you offer to your visitors… Will be back often to check up on new stuff you post here!
Regards,
Galapagos Islands
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