Peru and Ecuador have similar dishes as part of their local gastronomy, however, there are slight differences that make each and every one of them unique.
Peruvian ceviche is spicy and one of its ingredients is sometimes corn. In Ecuador, ceviche is prepared with seafood soup or tomato juice, instead.
“According to restaurant Mar y Luna Cocina Peruana’s chef, Juan Andrés Castro, the flavor of the southern neighbor [Perú] has followers in Ecuador and vice versa”, El Comercio wrote.
This chef imports monthly around 20 kilos of basic ingredients from Peru, adding up to $10,000 US dollars. Some of these ingredients are purple corn, sweet potatoes and chili peppers and he does it because it adds something necessary and different to his recipes.
As for what ingredients are often sent from Ecuador to Peru, shrimp is the main one since it is scarce in the neighboring country.
“The chef of Peruvian-Ecuadorian nationalities said that in spite of being close to each other, both countries have culinary differences, whether in ingredients or preparation techniques that tell them apart”, you can read in El Comercio.
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