White fishing cebiche recipe. Gastronomy of Ecuador in the world

I have always considered that one of the best strategies to position our gastronomy in the world is to do it leveraging ourselves and through the emblematic products that Ecuador has, and that is that bananas, shrimp, cocoa, chocolate, fishing among others, already have a positioning and recognition as premium products of great value and quality. There is no territory that does not know it and this is due, in addition to the great production work, to years of presence in markets, fairs and specialized events.

A program is carried out between Ecuador and France to promote the Country Brand through cocoa with expert chocolatiers

And from now on, gastronomy through the academic sector and its chefs, with constant research and innovation work, joins in this crusade hand in hand with these products to let the world know the best of not only our products but also of the versatility they can have in global gastronomy, and what better way to do it than preparing traditional dishes from our kitchen, also showing our innovation and creativity in it, always with a local identity.

This is what we did in the last two weeks in France and Spain, in the first Banano Road Show together with AEBE to promote the first Banana Culinary Guide, which led us to visit and teach at prestigious Parisian schools such as Le Cordon Bleu, Ferrandi Cooking School, as well as visiting some of the most important chefs in Paris, including Guy Savoy, who has Michelin stars, a the Association of Master Chefs of France and chefs from the renowned Relais & Chateaux chain. In addition, we also had the opportunity to prepare an Ecuadorian haute cuisine dinner at the Ayahuma restaurant in Paris for the business sector, journalists and gastronomy.

Then in Madrid we participated in the Fruit Attraction fairone of the most important in the world, where we teach classes and prepare tastings, we visit some colleagues from Ecuadorian cuisine, we were also received at the Madrid headquarters of Le Cordon Bleu, and to close the week in Madrid we gave a master class for professionals, students and gastronomic journalism specialized in the School of Hospitality of Madrid, my beloved training school.

Ecuador shines in Hungary with its export products at a dinner for businessmen and guests

The balance is totally positive when receiving a grand opening to learn more about the Ecuadorian product, which already has its weight on the world stage, but the most important thing is that through it we have been able to show our Ecuadorian cuisine, present our chefs and his research work, something that caught a lot of attention as something new and we are pleasantly receiving invitations to return to more European stages, which is excellent news for gastronomic Ecuador.

For this reason, this Sunday our column dedicates a space to one of our Ecuadorian products of excellence, the banana, with one of the recipes that we present on this tour.

White fish ceviche with Jipijapa emulsion and chillangua oil

For the sauce:

• ¾ cup evaporated milk
• ½ cup of fresh or roasted peanuts
• 2 tablespoons of banana vinegar
• ½ cup sparkling water
• 4 units of subtle lemon
• 2 coriander stems
• ¼ of criollo chili
• 1 tablespoon of brown salt
• Salt to taste

Fish:

• 250 g of sea bass or white fish
• 1 tablespoon of salt
• 4 units of subtle lemon
• pepper to taste

Fittings:

• 2 units of kidney tomato without peel or seed
• 1 avocado cut into cubes
• ½ sliced ​​gherkin without seed and shell
• ½ julienned red onion
• salt brown
• Green banana chips

chillangua oil

• 1 cup of sunflower oil
• 1 cup chillangua leaves
• 1 cup of parsley leaves

Preparation:

1. For the sauce, blend all the ingredients until you obtain a smooth, creamy and full-bodied texture. Always rectify the flavors at the end
2. For the fish: cut the fish into cubes, dry it with kitchen paper and add salt and leave it for 3 to 4 minutes. Add the freshly squeezed lemon juice and let it rest for another 3 to 4 minutes.
3. For the garnishes: have everything cut and seasoned with salt, oil and lemon before mounting it on the plate and the very crispy chifles breaded with a little brown salt.
4. For the chillangua oil: heat the oil to 90 degrees and blend it with the amount of chillangua mentioned, to make it greener you can add a part of parsley. Blend it at maximum power for 5 minutes and filter it without moving it through a napkin with a strainer or coffee filter.
5. Assemble the dish placing the sauce as a base, on this the tanned fish and garnishes, arrange them randomly over the cebiche, at the end drizzle a few drops or thin threads of chillangua oil.