Ecuadorian cuisine is a vibrant tapestry woven from the country’s diverse geography, rich cultural history, and abundant local produce. From the lush Amazon basin to the towering Andes and the Pacific coastline, each region contributes its unique ingredients and culinary traditions. The “Ecuadorian Grilled Fish and Citrus Salad” is a reflection of this diversity, blending the fresh seafood of the coast with the bold, tropical flavors emblematic of Ecuador’s culinary identity.
Ecuador’s coastline is home to an exceptional fishing tradition, thanks to its proximity to the nutrient-rich Humboldt Current. White fish like snapper, sea bass, and corvina are abundant and widely enjoyed, often grilled or fried. The preparation of fish in coastal Ecuadorian cuisine is typically simple, allowing the natural flavor and freshness of the seafood to shine through. In this recipe, the fish is marinated with olive oil, ground cumin, and a touch of chili powder, which add subtle warmth and depth without overpowering the delicate seafood.
The use of citrus fruits in this dish reflects Ecuador’s tropical bounty. Citrus groves thrive throughout the country’s coastal lowlands and valleys, producing some of the freshest grapefruits, oranges, and limes. These fruits not only add bright, zesty acidity to the dish but also a touch of sweetness that complements the richness of the grilled fish. The citrus salad, featuring grapefruit and orange segments, is reminiscent of Ecuadorian “encebollado”, a traditional seafood soup often garnished with citrusy accents.
Avocado and cilantro, staple ingredients in Ecuadorian kitchens, further enrich the salad. Ecuador is one of the world’s top avocado producers, and the creamy texture and mild flavor of this fruit provide a lovely contrast to the tangy citrus. Freshly chopped cilantro brings a hint of herbal freshness, tying together the earthy and tropical elements with Ecuador’s signature ingredient. Red onions, thinly sliced, add a pleasant crunch and a sharp bite, while lime juice highlights the dish’s vibrant character.
The preparation method of this recipe—grilling—adds a slightly charred and smoky flavor that’s common to Ecuadorian barbecue or “parrilladas”. Grilling, especially over an open flame or charcoal, is a favored cooking technique for fish on the coast, as it enhances the natural taste of seafood while infusing the dish with a rustic charm.
Culinary inspiration for this recipe also stems from the colors and simplicity of Ecuadorian markets: a feast for the senses with their vivid piles of tropical fruits, fragrant herbs, and fresh catches of the day. The balance of fresh, wholesome ingredients marries the heart of Ecuadorian cuisine with a dish that is light, nutritious, and satisfying.
This particular recipe is perfect for those who wish to explore Ecuador’s rich coastal flavors in their own kitchens. It encapsulates the warmth, hospitality, and natural abundance of the country in every bite. Whether served as a weekday family dinner or showcased at a summer gathering, the dish has the power to bring a piece of Ecuador’s sunlit shores directly to your table. Pair it with a crisp white wine or refreshing limeade to fully experience the essence of Ecuador.
Ecuadorian Grilled Fish and Citrus Salad
Ingredients
- 4 fillets white fish such as seabass or snapper, skin-on preferred for grilling
- 2 tablespoons (affiliate link)olive oil extra virgin
- 1 teaspoon ground cumin
- ½ teaspoon chili powder adjust to taste
- 1 large grapefruit peeled and segmented
- 2 pcs oranges peeled and segmented
- 1 medium red onion thinly sliced
- ¼ cup fresh cilantro chopped
- 1 pc avocado diced
- 1 tablespoon lime juice freshly squeezed
Instructions
- Preheat your grill to medium-high heat (approximately 190°C/375°F).
- In a small bowl, mix together the olive oil, ground cumin, and chili powder. Brush both sides of the fish fillets with this mixture and season with salt and pepper.
- Place the fish fillets on the grill, skin side down. Grill for about 4-5 minutes per side, until the fish is opaque and flakes easily with a fork. Look for grill marks and a slightly crisp skin.
- While the fish is grilling, prepare the salad by combining the grapefruit and orange segments, red onion, and cilantro in a large bowl. Gently toss to mix.
- Add the diced avocado and lime juice to the salad. Season with salt and pepper who blend the salad with care to maintain the avocado’s integrity.
- Once the fish is ready, place a generous portion of the citrus salad on each serving plate and lay a grilled fish fillet on top.