Get the latest recipes from Ebonyeyedenigma http://www.grouprecipes.com/people/ebonyeyedenigma Chifles are green banana or green plantain chips, in Ecuador chifles are made with green bananas most of the time; either way chifles are delicious when made fresh. It is very typical to have people selling them in small paper bags right outside of schools and different events, the chips are usually drizzled with a salsa rosada – very similar to one for salchipapas. Chifles are also a great side dish for ceviches, as well as an appetizer that goes very well with aji criollo and beer, there is even a brand of packaged chifles in Ecuador called chifles cerveceros (with a yummy spicy version). These yummy chips are also known as “tajadas” in other Latin American countries. http://www.grouprecipes.com/94801/chifles---fried-green-banana-or-green-plantain-chips.html This is the classic Ecuadorian shrimp ceviche recipe, it is one of the easiest and quickest ways to prepare shrimp ceviche or cebiche. http://www.grouprecipes.com/94792/ecuadorian-shrimp-ceviche-ceviche-de-camaron.html Asparagus Risotto is a great way to enjoy all that yummy asparagus that are in season right now. I typically use chicken broth but you can also use vegetable broth if you want to keep it a vegetarian dish. Risotto can be served as an appetizer or a side in small portions or as a main dish in larger portions. http://www.grouprecipes.com/94740/asparagus-risotto.html This is that wonderful fresh, bright green, spicy chili sauce served in many Peruvian restaurants, and it is delicious!~!! It is great as a bread dip, my son likes to eat it with Potato Chips. But can be served on your favorite meats and dishes, such as Saltado de Pollo, steak, pork, fish, fresh vegetables, even salads; or simply dip your bread in it, some of my friends like it squirted on a rolls with a lob of butter. http://www.grouprecipes.com/94739/anniez-spicy-aji-verde-peruvian-green-chili-sauce.html Aji Criollo is a fresh hot sauce or salsa that is very popular and a lot of typical dishes are served with it. It is very easy to make and should be consumed ideally the same day, but can last up to 3 days. http://www.grouprecipes.com/94737/aji-criollo-or-ecuadorian-hot-sauce.html Created by Walter Chell back in 1969, this Canadian version of a classic hangover cure uses Clamato juice. Like a Bloody Mary, garnishes can include just about anything you want, from celery stalks, pickled asparagus spears,pickled green beans to prawns. I personally favor two or three toothpicks chock full of olives, with a couple pickled beans or asparagus spears and lemon or sometimes prawns on the side or on the rim of my glass. While most Bartenders adds a large celery stalk and a wedge of lime as a garnish, I might mix things up a little and add a pickled green bean or a toothpick full of baby dills or olives instead. There is no limit to what tasty tidbits can be tossed in. Along with the pickled green beans and olives, Caesars have been spotted with large shrimp, asparagus spears, or – believe it or not – pieces of beef jerky. What will they think of next?! http://www.grouprecipes.com/94697/bloody-caesar.html On the Ecuadorian coast, ceviche carts line the beaches selling ice-cold seafood cooked in lime juice and sprinkled with popcorn. In Quito, where fresh seafood is more rare, a lightly poached shrimp cocktail is the ceviche of choice. http://www.grouprecipes.com/94683/ecuadorian-shrimp-cocktail.html This drink is a Thai inspired fresh Heirloom Tomato Bloody Mary http://www.grouprecipes.com/94681/thai-one-on.html The Batida is a Brazilian cocktail made with chachaça (sugar cane rum). Batida means "shaking" in Portuguese. It can be prepared with fruit juice or coconut milk, ice cubes and mixed with condensed milk. The most popular batidas are made with passion fruit juice or coconut milk, but each of the many tropical fruits in Brazil can be used. This tasty Cachaca is a spiked fruit shake made with guava and condensed milk. Within a few sips, you’ll be transported to the beaches of Brazil. http://www.grouprecipes.com/94679/guava-batida.html Rajas, a sauté of chiles and onions that is common in Mexican cooking, acts as a killer quesadilla filling, paired with gooey cheese and a little cilantro. http://www.grouprecipes.com/58382/rajas-quesadilla.html