CEVICHE DEL ORIENTE

INGREDIENTS

3 Libras large shrimp (peeled and washed) "keep the cow"

1 pound tilapia (diced)

1 large chopped and cooked yuca  until this super-soft

8 large red tomatoes

2 finely chopped onions paiteñas in feather

Scoop 1 tablespoon of vegetable oil

8 Lemons

Finely chopped cilantro to taste

salt

Sugar (a pinch)

FIRST STEP :

Formerly consisting tanning wash onion, finely chop the pen style or to consider according to the taste of each person is .

Put it in a bowl, add the juice of four lemons , one teaspoon of salt and a pinch of sugar. Let it rest while doing the following preparation .

SECOND STEP :

Cassava must be previously cooked with salt to taste.

In a saucepan bring plenty of water , put it on high heat and add the tomatoes , leave them there until they are ready to

In another pan add the shrimp shells with water and boil for at least 10 minutes. Sift and conserve water . Discard the shells .

Shrimp boil for 2 minutes.

In a separate pot bring 2 cups of water, add salt and let it boil for 5 minutes , once this has boiled for 5 minutes add the tilapia and cook for 2 minutes.

If everything is ready let it cool for ½ hour : tomatoes , yucca , shrimp , tilapia, tilapia and shrimp water

liquefy tomatoes and cassava. We put in the container where we will do our ceviche and add the other ingredients . Shrimp, tilapia , salt to taste , chopped coriander , vegetable oil, lemon juice to taste and finally tanning onion.

Check flavors and leave in the fridge until completely cold this ..

This can serve ceviche with fried plantains, plantain chips , roasted white rice or popcorn .

It seems difficult but it is not ... Note: do not forget concervar water tilapia and shrimp.

AMAZON REGION FOOD

AYAMPACO DE YUCA

INGREDIENTS:

4 tilapia (large boneless)

1 lemon (juice)

Worcestershire sauce 10 gr

100 gr red pepper (julienne)

100 gr green pepper (julienne)

Paiteña 100 gr onion (julienne)

100g tomatoes (cut into slices 1 cm)

20 cilantro (finely chopped)

600 gr yucca (​​peeled and cut into sticks desvenada)

salt and pepper to taste

Menjurgue 10 gr (see recipe)

30 gr oil

10g annatto

4 leaves of banana or atchira

PREPARATION:

Spice up fish with salt and pepper, lemon juice and Worcestershire sauce locusts.

Apart extend atchira leaves and put them cut Yucca previously salted to taste and raw canes.

In a skillet put oil, heat it and put annatto onions, menjurgue and peppers and sauté them the salt we add at the end, pepper and chopped cilantro, reserving.

On cassava put the fish fillets. tomato slices and sautéed well covering the whole fillet.

We close atchira wrapping leaves like a tamale and place them in a tamale for 30 minutes to 45 minutes.

Enjoy this nutritious and healthy recipe!

SIERRA REGION FOOD

The food of the region has its main feature in seasoning with herbs, meats, vegetables and fruits, which make it unique and delicious, the recipes are prepared traditionally and you can eat this foods in hotels and restaurants

HUMITAS( Wrapped in Soft Corn)

INGREDIENTS


6-7 soft corns, with leaves

3 cups of cheese

1 cup white or pearl onions, finely chopped

1 teaspoon coriander seeds, powdered

2 cloves garlic, crushed

¼ cup liquid cream (or double cream)

2 eggs

1 teaspoon salt

Serve with:

A cup of coffee and spicy sauce of tomato of tree



PREPARATION

1.- First Peel the soft corn, remove the leaves and keep

2.-Then Put the leaves in boiling water for a couple of minutes, then hangs and keep the leaves until they wrap the tamales.

3.- Later Clean the peeled corn, removing the fuzz, and shelling the corn

4.-After , In food processor place the corn kernels, 1 cup of cheese or cottage cheese, chopped onions, crushed garlic, ground coriander seeds, cornmeal, cream, eggs, and salt, grind all ingredients to get  puree.

5.-In a pot type tamalera put about 2 ½ cups of water and the food steamer, the water level should be just below the top of the steamer.

6. Next To fill and wrap the leaves with the mixture of the "humitas", use 2 leaves of good size for each "humita", place the leaves on top of each other, fold the side, then fold the tip to create a small pocket, fill the leaves with a good cucharadade the corn mixture, put a little grated or shredded cheese in the center, then fold the other side of the leaves and use small leaves in  strips to tie the humita.

7.- Finally Place stuffed leaves in the pot with steamer, is recommended put each "humitas" so slightly inclined and if you have any opening that part put them up. Cover humitas with leftover leaves and tightly cover the pot.

Cook over high heat until the water starts to boil, lower heat and cook on steam for 35-40 minutes.

8.-Serve hot 

MOTE PILLO ( COOKED CORN WITH EGGS)

Ingredients:

• 1 lb. cooked mote

• 2 tablespoons butter or shortening

• 1 cup white onions or leeks ( white part ) , finely chopped

• 2 cloves of garlic, crushed

• ¼ teaspoon ground achiote

• 4 eggs

• ¼ cup milk

• 2 tablespoons chives, finely chopped

• 1 tablespoon finely chopped cilantro or parsley

• Salt to taste

Serve with:
• Sliced ​​cheese and hot coffee



PREPARATION

1. First Heat the butter or lard in a big skillet , add the white onion or leeks , crushed garlic , ground achiote and salt to prepare a rehash , cook until the onion is soft , about 5 minutes .
2.- Then Adding the mote, mix well and cook for 2 minutes.
3.- After , Add milk and cook until the milk is almost completely absorbed by the mote.
4.- .Shake the eggs lightly and add to the mote, mix well and cook about 5 minutes .
5 . Later Add chives and cilantro.
6. Finally, Serve with slices of cheese and hot coffee.

COAST REGION FOOD

Food coastal region is characterized by seafood,, so it is very diverse and has very delicious seasoning that makes the tourists to enjoy this meal accompanied by the sun and beach tourism  

 "SANCOCHO DE PESCADO"

Ingredients:

- 1 head of fish

- 1 stalk celery

 - 2 tablespoons oil

 - 2 cloves garlic

 - 4 ounces of green peas

- 1 white onion

- 2 green bananas












 - 3 pieces of "Yuca"

- 2 carrots

- 1 pound fish

- 3 tablespoons chopped parsley

- Salt, pepper and cumin.

Preparation:

1.-First , Put in a pot two liters of water and boil, then add a slice of onion, celery stalk and carrot cut into quarters, let these ingredients are perfectly cooked and add the fish head, cook until obtaining broth and remove the meat from the head.

2.-Then, Make a sauce in the bowl that will be used in the sancocho using oil, and onion, once boiled add the chopped carrots. 

3.-Next, Attach to the previous preparation broth of fish bones, boil and immediately add the chopped green peas, these two ingredients simmer until medium soft.

4.-During the preparation, Add to the  soup “yucca” cut into pieces and cook until get soft,  then add the chopped fish, cook all the soup a few minutes, add salt, pepper and cumin. 

5.-Finally, Serve hot accompanied by a small piece of cooked corn , middle lemon and sprinkle parsley

Now Enjoy!!!!!!!!!

SANGO DE CAMARON CON COCO (CREAM OF SHRIMP WITH COCONUT)

Ingredients: 

12 shrimp








3 ripe bananas










1 coconut








Salt to taste.

Preparation: 

1.-First, Wash shrimp well with a lot of water

2.--Then, Grate the coconut and blend two milks taking a glass of water.

3.- Next, In a saucepan place the second milk, salt and ripe bananas, then add shrimp and boil  until the ripe bananas are cooked.

4.-Later,  put first   coconut milk until slightly thickened.

5.-Finally, Serve hot.