Everyday I try to add some rock & roll to traditional Ecuadorian cuisine. This is ceviche, a traditional dish from the coast of Ecuador, and also from other neighboring countries such as Peru, Colombia, Venezuela, Chile and Argentina, each of which has its own version.
I gave my ceviche an asparagus and lime touch by turning it into a smooth jelly as a base, adding some raw, finely chopped asparagus heads on top, followed by a green banana biscuit to hold the fish ceviche, which consists of marinated white fish with red onions, a touch of garlic, cilantro, a bit of ginger, some green chili, tomatoes and a few chopped cappers. Everything needs to be well seasoned with salt, pepper and olive oil. It is very simple to make and to enjoy.
Rodrigo Pacheco is a top-notch Ecuadorian chef who bases half his time in Quito and the other half in Banos, where he prepares meals made from fresh organic ingredients at Casa del Abuelo Art Hotel & Restaurant. He is also the executive chef at Cuisine Standard in Quito.
He has studied with some of the best, including Madrid Fusión in Spain, Alain Ducasse Formation in Paris, the Institut Paul Bocuse in Lyon, France, and the Instituto Inacap in Santiago, Chile among others.
He has done a Government Cultural Exchange in Canada and the Masters of Food and Wine tour of the world in Buenos Aires, Argentina,
representing Ecuador as an invited chef. Rodrigo was also a Culinary radio show host on Saberes y Sabores.
