In euador, the seafood in ceviche is cooked briefly before it's marinated-a policy adopted after a large cholera outbreak in the early 1990's. Shrimp ceviche is especially popular in ecuador, and it often has a delicious tomato sauce-a sort of latin cocktail sauce. This shrimp ceviche has sweet, nutty andean corn kernels (called choclo) and red onions. In ecuador shrimp ceviche is often served with toasted chulpe corn (cancha) on the side, chifles (fried plantain chips), and cold beer.
