One of the most iconic dishes from Ecuador’s coastal region is, without a doubt, fish ceviche. Made with crisp vegetables, white fish, and aromatic herbs, this classic never fails to impress.

But there’s one detail that takes it to the next level: CHIFLES (crispy green plantain chips). Because eating ceviche without chifles... is like dancing without music.

In this post, I’ll show you the step-by-step recipe for making authentic Ecuadorian ceviche. Yum!

Ingredients (Serves 4)

• 500 g (about 1 lb) fresh white fish (corvina, mahi-mahi, or tilapia), diced

• 1 cup hot water

• 1 cup freshly squeezed lime juice

• 1 large tomato, diced

• 1 red onion, thinly sliced

• ¼ cup chopped fresh cilantro

• Salt and pepper to taste

• Ñam Chifles for serving

Step-by-Step Preparation

1. Marinate the fish
Place the fish cubes in a glass or plastic bowl and season with salt and pepper. Add the hot water and let it sit for a few minutes, then pour in the lime juice until the fish is fully covered. Refrigerate for at least 30 minutes, or until the fish turns white—this means it’s “cooked” in the citrus.

2. Cure the onion
In a separate bowl, combine the red onion with a bit of salt and lime juice. Let it rest for 10 minutes, then rinse with cold water. This softens the flavor and brings out its color.

3. Mix the ingredients
You can drain some of the excess lime juice from the fish and add it back gradually to control the acidity. Then, gently mix in the onion, tomato, and chopped cilantro for a fresh and colorful final touch.

4. Serve with chifles
Serve in cocktail glasses or deep bowls. Don’t forget the chifles! You can serve them on the side or dip a few directly into the ceviche for an even tastier bite.

Ñam Chifles are the perfect sidekick to one of Ecuador’s most beloved dishes.
Ñam Chifle + one spoonful of ceviche = pure happiness.