Ecuadorian Ceviches Ecuadorian ceviche, with its own particular flavour, is made in all the regions of the country, making it an iconic dish. Unlike other ceviches from the South American Pacific, ours adds a touch of refinement and delicate texture to the table, combining the flavours and ancestral know-how so deep-rooted in our various population groups. In Riobamba for example, we have lupini ceviche, while on the coast there is ceviche of shrimp, shellfish and fish; there is also
ceviche volquetero in the eastern jungle region of Ecuador. Ceviche is thought to have originated in Polynesia as a way of conserving food and to have spread to Central America and then down to the south of the continent, leaving a special trace of flavour; here it is now a symbol of Ecuadorian cuisine.