Cevichocho ecuatoriano en 3 minutos
Recipe Information
Cevichocho
Cultural Context
Cevichocho is a traditional Ecuadorian dish that showcases chochos, or Andean lupin beans, often enjoyed along the coastal regions. This vibrant dish reflects the rich biodiversity of Ecuador and is a staple in local markets. It's typically served as a refreshing appetizer or light meal, especially during hot weather. In recent years, cevichocho has gained popularity beyond Ecuador, with variations appearing in other South American countries, celebrating the unique flavors of the Andes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
chochos
🥗Healthier: edamame
💰Cheaper: canned chickpeas
Edamame offers a similar texture and nutritional profile.
lime juice
🥗Healthier: lemon juice
💰Cheaper: vinegar
Lemon juice provides a similar acidity, while vinegar is often less expensive.
red onion
🥗Healthier: green onion
💰Cheaper: white onion
Green onion adds freshness, while white onion is commonly cheaper.
avocado
🥗Healthier: mashed peas
💰Cheaper: cucumbers
Mashed peas can mimic creaminess, while cucumbers add crunch at a lower cost.
Prepare the ingredients: cooked, soft, diced tomato and tomato juice.
Mix in a bowl: add some orange juice to the tomato juice, not too much to avoid it being too strong.
Taste the mixture to ensure it's delicious.
In a small bowl (pozuelito), add the cooked tomato (cuerito).
Season with a little salt.
Add the salad mixture (which includes onion and herbs).
Pour in a generous amount of tomato juice.
Prepare the next ingredients: add tomato sauce and mustard to the mixture.
Season with pepper and a little oil.
Add canguil, chifle, and tostado to the mixture.
Mix everything together until well combined.
Spice Level:
🌶️🌶️🌶️Dietary
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