One of the primary and most abundant forms of seafood in Ecuador is shrimp. Big, plump, meaty shrimp of the highest quality. Crab is also big too. Not a few slivers in your doughy crab cake for $18, but mounds of pure crabmeat $8. Mind blown already right? Photos of that later. So the most popular ceviche is commonly shrimp. In comparison to Peru, where the typical ceviche style begins with various kinds of white fish. In both countries they then offer octopus, squid, and maybe a couple others. Calamari seems to be more popular in Peru as well.

So, what is going on here. This is a ceviche restaurant in Quito called Rompe Colchón. There are many hole-in-the-wall places of questionable quality, but this one happens to be in the nice part of town. You select your base broth, then your protein, then accompaniments. The base is one of these four leche de tigres, and they bring you a small sample of each to taste. Basically they all taste like acidic (lime juice), fishy seawater with escalating levels of spiciness/picante. I chose Rompecolchon, medium spicy, with shrimp and smashed plantains on the side.

This thing is loaded with big, plump, perfect shrimp. Diced tomato and red onion on top, what I believe is known broadly and in Peru as a salsa criolla. And half an avocado. The shrimp are textured and cooked perfectly. With the briny and acidic leche de tigre, this kind of ceviche transports your senses to a breezy ocean shore. Ladies and gentleman sampling ceviches from Latin America is a real treat. It’s a whole different world of gastronomy. And what stands out the most is the quality. Fresh seafood and generous portions. 

On top of all this, service is exceptionally friendly and polite. They explain everything, they’re very gracious and welcoming. No attitudes, no hurry, you’re always welcome. I hate to be critical of the US, but the courtesy and politeness of the service people here in Ecuador is something to behold. We could learn a thing or two. (One night I left my sweater in a restaurant, and the chef personally drove to my hotel to drop it off.) I may be wearing rose tinted glasses, but I just can’t get over how respectful and civilized everyone is. Tipping is totally optional and no obligation whatsoever, although usually good practice to show your appreciation. Since the service is so pleasant, I’m more than happy to throw 10% (standard) on top.

If sampling ceviche restaurants were a job, I’d be first in line. Somehow making videos has not caught on with me. I don’t like breaking out a camera and filming myself in the presence of others, it’s work that distracts me from enjoying the food, and it’s tricky to so by yourself. So photography is more my thing, and I think you can almost taste these dishes through the photos anyway! Learning about new food is such fun, enjoying incredible seafood is just pure fun.