A Taste of Ecuador

About the Chef

Irene & Francisco

Napo, Ecuador

Irene and Francisco have been Timmy’s cooking duo on Napo brigades for years, serving lunches during clinic days to the teams. Despite the challenges of traveling out to the communities, loading the stove and cooking supplies into pickup trucks and canoes, their smiling faces and positive attitudes always made the food that much more delicious. Sadly due to COVID-19 restrictions and resulting economic hardships they were forced to shut down their small corner restaurant in Tena and are currently out of work.

We encourage you to consider donating to assist in COVID-19 financial losses.

Appetizer: Ceviche de Camarón Natural 

Natural Shrimp Ceviche

---

Ingredients: 

1 pound of peeled and deveined shrimp

3 large ripe tomatoes

1 large onion

6 small lemons (or limes)

1 small orange

Cilantro

Salt and pepper to taste

Directions: 

1. Cook shrimp in 250mL (1 cup) of water with salt without boiling for 3-4 minutes while stirring.

2. Remove shrimp from the pot and set aside the water to use later.

3. Slice the onion and finely chop the cilantro

4. Blend tomatoes without water

5. Take the water used to cook the shrimp and add the shrimp, blended tomatoes, the sliced onion, lemon and orange juice, salt, pepper, and cilantro to taste.

6. Enjoy the natural style, or ketchup and mustard can be added if desired.

---

About the Chef

Carmita Macias

Santo Domingo, Ecuador

Carmita is the highlight of many a volunteer’s trip and she is a master of coastal Ecuadorian cuisine. Many of the Timmy Global Health brigade participates have loved her ají so much that they brought her recipe back to the states to try at home - although not sure anyone actually made it, as it needs tomate del arbol, which just means they will have to come back and visit some day!

We encourage you to consider donating to assist in COVID-19 financial losses.

Main Dish: Fish Encocado

---

Ingredients: 

2 ½ lbs halibut or any other fresh fish cut in medium size chunks

¼ cup lime juice from about 2 limes

Juice from 2 oranges

4 garlic cloves crushed

1 tsp cumin powder

1 tsp achiote powder (can substitute paprika)

1 tsp ground coriander seeds

2 tbs oil

1 medium sized onion diced or sliced

2 bell peppers diced or sliced

4 roma tomatoes peeled and chopped

14 oz can of coconut milk

3 tbs cilantro finely chopped

Fresh shredded coconut – optional

Salt to taste

Directions: 

1. Mix the lime juice, orange juice, crushed garlic, cumin, paprika, coriander powder and salt in a small bowl.

2. Marinate the fish chunks for at least an hour if possible.

3. Heat the oil to prepare a refrito or base for the sauce, add the onions, tomatoes, bell peppers and salt, cook for about 5 minutes on medium heat.

4. Add the coconut milk to the refrito, mix it in well and cook for about 10 minutes, if you prefer a thicker sauce you can thicken the sauce by adding ½ tsp of tapioca starch or corn starch.

5. Add the fish fillets, with the marinade, cover partially and let simmer for about 15-20 minutes. The exact time will vary based on the thickness of the fish. You can also reduce the cooking time by increasing the heat if you want it ready faster.

6. Add some freshly grated or shredded coconut (optional and if you have it available).

7. Sprinkle with cilantro and enjoy this dish with rice and chifles.