Side Dishes from Ecuador
Shrimp-Stuffed Avocados, Fried Corn and Papas con Cuero
These three recipes meld typical Ecuadorian ingredients, from both the Andes and Coastal Region.
Shrimp-stuffed Avocados:
Avocados are plentiful throughout Ecuador, and the country is one of the major exporters of shrimp in the world. This dish brings together these two delicacies in an appetizer that is found in many restaurants across the country.
Ingredients:
- 4 ripe avocados
- 2 pounds raw shrimp, peeled and deveined
- 8 large lettuce leaves, washed and dried
For the dressing:
- ½ cup mayonnaise
- ½ cup ketchup
- ½ tsp. sugar (optional)
- salt and pepper
Procedure:
- Boil the shrimp in 4-6 cups of salted water, until the shrimp is pink and cooked through. (Do not overcook.) Let cool.
- Mix the mayonnaise, ketchup and sugar. Add to the cooled shrimp. Mix well.
- Prepare the avocados by cutting them in half and removing the pit. Scoop out the inner flesh with a spoon, trying to keep it in its original shape.
- Place a whole lettuce leaf on each plate. Place an avocado half, cut side up, on each lettuce leaf. Add the shrimp mixture. Garnish with parsley or a bit of cilantro. Serves 8.
Fried Corn
This recipe is best made with Andean corn, which differs from its North American cousin by being less sweet and having a larger kernel.
Ingredients:
- 2 cobs of corn, corn taken off the cob
- salt to taste
- cooking oil
Procedure:
- Add about 1-2 tbs of cooking oil to a hot pan. Once the oil is hot, add the corn.
- Fry the corn, stirring occasionally, until it is a golden brown.
- Add salt and serve. Serves four.
Variation 1: Add 1 egg to the fried corn. Continue cooking until the egg is set.
Variation 2: Fry ½ cup of chorizo along with the corn.
Variation 3: Fry ½ cup of chorizo along with the corn. Once the corn is a golden brown, add 1 egg and continue cooking until the egg is scrambled and set.
Papas con cuero (Potatoes with pork skin)
A traditional recipe from the highlands of the Ecuadorian Andes, papas con cuero is the specialty of many street vendors and restaurants specializing in Ecuadorian cuisine. Although the original recipe calls for fresh pork skin, pork rinds can be substituted.
Ingredients:
- 2 pounds pork skin, cut in small squares (2 large bags of pork rinds can be used instead of the fresh pork skin)
- 1 pound of potatoes, cut into medium cubes
- 1 green table onion, finely chopped
- 1 tbs finely chopped cilantro
- ½ cup of thick peanut paste (pasta de maní)*
- 1-2 tbs of annatto oil (color or achiote)
- salt and pepper to taste
Procedure:
- Cook the pork skins in 8 cups of water. Set aside, reserving the liquid. (If using pork rinds, soak them in water until they are soft and pliable. Reserve the liquid.)
- Fry the finely chopped onion in a pan along with the achiote, until the onion is transparent.
- Add the pork skin, cubed potatoes, peanut paste, and reserved liquid from step 1. Cook until the potatoes are tender when pierced with a fork. Salt and pepper to taste. Just before serving, sprinkle with cilantro. Serve with a slice of ripe avocado. Serves 8.
*Creamy peanut butter (no sugar added) may be substituted.
Three Quinoa Recipes from Ecuador
