GLUTEN FREE

SUSTAINABLE, EASY AND HEALTHY COOKBOOKS!

COOKBOOKS !

Satisfy Your
Ecuadorian
Palate with
Gluten-Free
Flavor and
Recipes for the
Health!
Contemporary
Kitchen!

E C UA D O R
 GLUTEN FREE
Ecuador

Food Recipes: Alicia Carla

Illustrated by: Anuja Nilakshi

Responsible publisher:

Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Copyright© Magic Media ApS

 Introduction

Welcome to “Gluten Free Ecuador: A Gluten-Free

Culinary Adventure.”
In this unique cookbook, we invite you to savor the
tantalizing flavors of Ecuador while accommodating your
gluten-free lifestyle. Nestled in the heart of South
America, Ecuador offers a captivating blend of traditional
and modern cuisine, all inspired by the country’s diverse
landscapes and rich cultural heritage.
Ecuador’s culinary tapestry is a reflection of its abundant
natural resources and cultural diversity, and we’ve taken
the utmost care to adapt these time-honored recipes to be
both delicious and gluten-free. From the savory coastal
dishes of ceviche to the hearty highland flavors of locro de
papas and the exotic Amazonian delights, this cookbook
takes you on a gastronomic journey like no other.
With easy-to-follow, gluten-free recipes and helpful
culinary insights, “Taste of Ecuador” ensures that
everyone can experience the magic of Ecuadorian
cuisine. Whether you’re a seasoned cook or a novice in
the kitchen, these recipes will transport you to the vibrant
streets and lush landscapes of Ecuador, all while keeping
your gluten-free preferences in mind.
All recipes are for 4 persons!
 Table Of Content
1. Shrimp Ceviche 8
2. Potato Soup 10
3. Quinoa Salad 12
4. Goat Stew 14
5. Potato Patties 16
6. Fish in Coconut Sauce 18
7. Stuffed Cassava 20
8. Tallarines Verdes 22
9. Shrimp in Garlic Sauce 24
10. Corn Tamales 26
11. Stuffed Crabs 28
12. Tuna Ceviche 30
13. Fish in Butter 32
14. Seafood Stew 34
15. Lentils with Ripe Plantains 36
16. Green Plantain Dumpling Soup 38
17. Chicken Stew 40
18. Hominy Corn with Eggs and Cheese 42
19. Chicken with Garlic 44
20. Cassava with Onions 46
21. Mashed Green Plantains 48
22. Carne Colorada 50
23. Encebollado 52
24. Causa 54
25. Stir-Fried Beef 56
 Shrimp Ceviche
Shrimp Ceviche offers a delectable twist on a cherished coastal favorite while
accommodating those with dietary restrictions. This dish showcases the coastal
Ecuadorian spirit through succulent shrimp, all while adhering to gluten-free
principles. Freshly caught shrimp are marinated in a zesty blend of lime and bitter
orange juices, delivering that quintessential burst of tangy flavor. Accompanied by
gluten-free ingredients like red onions, tomatoes, cilantro, and a touch of hot
pepper, it creates a colorful and tasteful medley. Served with gluten-free alternatives
such as plantain chips or toasted corn, each bite retains the traditional ceviche’s
authenticity and delightful crunch. Ecuadorian Gluten-Free Shrimp Ceviche
captures the essence of Ecuador’s coastal culinary heritage and welcomes all,
ensuring that the bold and refreshing flavors of this dish can be enjoyed by those
with gluten sensitivities.
8
Ingredients:
x 1 pound of shrimp, peeled and deveined
x 1 cup of lime juice
x 1 red onion, thinly sliced
x 2 tomatoes, diced
x 1 bunch of cilantro, chopped
x 1 avocado, diced
x Salt and pepper to taste
x Corn tortilla chips (gluten-free) for serving

Instructions:
1. In a large bowl, combine the shrimp and lime juice. Stir well and let it
marinate for 15-20 minutes, until the shrimp turns pink and opaque.
2. Add the sliced red onion and stir well. Let it sit for another 5 minutes.
3. Add the diced tomatoes and chopped cilantro to the bowl. Mix well and
season with salt and pepper to taste.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to
4 hours.
5. Before serving, add the diced avocado and stir gently to combine.
6. Serve the ceviche with gluten-free corn tortilla chips.

9
 Potato Soup
Potato Soup is a heartwarming culinary masterpiece that respects dietary
restrictions while capturing the essence of Ecuador’s traditional flavors. This savory
soup celebrates the rich agricultural heritage of the Andean region, using gluten-free
ingredients to ensure inclusivity. At its core are hearty potatoes, slowly simmered
to perfection, creating a velvety, creamy base. Gluten-free spices and herbs infuse
the broth with layers of flavor. Served with accompaniments such as queso fresco,
avocado, and fresh herbs, this dish offers a rich and satisfying experience.
Ecuadorian Gluten-Free Potato Soup pays homage to the country’s culinary
traditions, welcoming individuals with gluten sensitivities to savor a taste of
Ecuador. It’s a warm and comforting dish that reflects the cultural diversity and
natural abundance of this South American nation, proving that gluten-free options
can be both delicious and nourishing.
10
Ingredients:
x 4 medium-sized potatoes, peeled and cubed
x 1 small onion, chopped
x 2 cloves of garlic, minced
x 2 tablespoons of vegetable oil
x 4 cups of vegetable broth (make sure it’s gluten-free)
x 1 cup of milk (use a gluten-free milk alternative if necessary)
x 1 cup of fresh or frozen corn kernels
x 1/2 cup of fresh or frozen peas
x 1/2 cup of chopped fresh cilantro
x Salt and pepper to taste

Instructions:
1. Heat the oil in a large pot over medium heat. Add the chopped onion and
minced garlic and sauté for 2-3 minutes until the onion becomes translucent.
2. Add the cubed potatoes to the pot and sauté for 2-3 minutes, stirring
occasionally.
3. Add the vegetable broth to the pot and bring it to a boil. Reduce the heat to
low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
4. Using an immersion blender or a regular blender, puree the soup until it
becomes smooth.
5. Add the milk, corn, peas, and chopped cilantro to the pot and stir to combine.
Let it simmer for another 5-10 minutes until the vegetables are tender.
6. Season with salt and pepper to taste, and serve hot with additional cilantro on
top.

11
 Quinoa Salad
Prepare to embark on a delightful journey through the heart of Ecuadorian cuisine
with our “Ecuadorian Gluten-Free Quinoa Salad.” This vibrant dish encapsulates the
essence of Ecuador’s diverse culinary heritage while catering to gluten-free dietary
preferences. Quinoa, a superfood celebrated for its health benefits, takes center stage
in this gluten-free adaptation. Mixed with a colorful array of fresh vegetables, herbs,
and an authentic Ecuadorian vinaigrette, this salad is a harmonious fusion of flavors
and textures. Ecuador’s culinary tradition is a mosaic of influences, and this salad
showcases the country’s rich biodiversity and agricultural abundance. With our
simple yet enticing recipe, you’ll embark on a journey through the bustling markets
and fertile landscapes of Ecuador, savoring every gluten-free bite of this nutritious
and flavorful delight.
12
Ingredients:
x 1 cup quinoa
x 2 cups water
x 1 cucumber, diced
x 2 tomatoes, diced
x 1/2 red onion, finely chopped
x 1/2 cup fresh parsley or cilantro, chopped
x 1/4 cup olive oil
x 2 tablespoons lemon juice
x 1-2 cloves garlic, minced
x Salt and pepper to taste

Instructions:
1. Rinse the quinoa thoroughly under cold water to remove the bitter outer
coating. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed
quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until
the water is absorbed. Remove from heat and let it cool.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt,
and pepper. Adjust the seasoning to your taste.
3. In a large mixing bowl, combine the cooked and cooled quinoa with the diced
cucumber, tomatoes, red onion, and fresh parsley or cilantro.
4. Pour the dressing over the salad and toss everything together until well coated.
5. Allow the salad to chill in the refrigerator for at least 30 minutes to let the
flavours meld.
6. Once chilled, serve your Ecuadorian Quinoa Salad as a side dish or a light and
healthy meal.

13
 Goat Stew
Goat Stew, known as “Seco de Chivo,” is a savory masterpiece that artfully blends
tradition and dietary inclusivity. This hearty dish exemplifies Ecuador’s culinary
diversity, even accommodating those with gluten sensitivities. At its heart is tender
goat meat, slow-cooked to perfection and infused with a fragrant blend of
gluten-free spices and herbs. The result is a stew brimming with rich, complex
flavours. Accompanied by a medley of fresh vegetables, potatoes, and often served
with rice, it’s a wholesome delight that showcases the bounty of Ecuador’s fertile
lands. Ecuadorian Gluten-Free Goat Stew reflects the nation’s rich cultural tapestry
and natural abundance, offering a taste of tradition that’s accessible to all,
including those seeking a gluten-free culinary experience. This dish is a testament
to the country’s commitment to preserving its culinary heritage while embracing
dietary diversity.
14
Ingredients:
x 2 lbs of goat meat, cubed
x 2 tablespoons of vegetable oil
x 1 large onion, chopped
x 3 garlic cloves, minced
x 1 tablespoon of ground cumin
x 1 tablespoon of ground coriander
x 1 teaspoon of dried oregano
x 1/4 teaspoon of ground cloves
x 1/4 teaspoon of ground cinnamon
x 1/4 teaspoon of cayenne pepper
x 2 cups of water
x 1/2 cup of gluten-free beer (optional)
x 2 cups of chopped carrots
x 2 cups of chopped potatoes
x Salt and pepper to taste
x Fresh cilantro for garnish

Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the
onions and garlic and cook until softened, about 3-4 minutes.
2. Add the goat meat to the pot and cook until browned on all sides, about
5-7 minutes.
3. Add the cumin, coriander, oregano, cloves, cinnamon, and cayenne pepper to
the pot and stir to coat the meat evenly.
4. Pour in the water and gluten-free beer (if using), and bring the mixture to a
boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour, or
until the meat is tender.
5. Add the chopped carrots and potatoes to the pot and stir to combine. Cover
the pot again and continue to simmer for another 30-40 minutes, or until the
vegetables are cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

15
 Potato Patties
Ecuadorian cuisine is known for its use of diverse ingredients and flavours that
reflect the country’s rich cultural heritage. One popular and delicious Ecuadorian
dish that can be made gluten-free is Potato Patties. Potato Patties are crispy golden
potato cakes that are stuffed with a savoury filling made from cheese, onion, and
spices. This traditional Ecuadorian dish is a staple of the Andean highlands and is
commonly served as an appetizer or as part of a larger meal. What makes
Potato Patties unique is the variety of flavours and textures that are packed into a
single dish. The crispy exterior of the potato cakes gives way to a warm and gooey
centre filled with melted cheese, while the spices and herbs in the filling add a burst
of flavour that perfectly complements the potatoes. The dish is often served with a
variety of accompaniments, such as avocado, tomato, pickled onions, and a spicy
peanut sauce known as aji.
16
Ingredients:
x 4 medium-sized potatoes
x 1 cup shredded mozzarella cheese (or any gluten-free cheese of your choice)
x 1/4 cup corn-starch
x 1/4 cup gluten-free flour
x Salt, to taste
x Oil, for frying
For the peanut sauce:
x 1/2 cup roasted peanuts
x 1/2 cup water
x 1 garlic clove
x 1/2 tsp cumin
x Salt, to taste

Instructions:
1. Boil the potatoes in salted water until they are cooked through. Drain and let
them cool.
2. Once the potatoes are cool enough to handle, peel them and mash them in a
bowl.
3. Add the shredded cheese, corn-starch, gluten-free flour, and salt to the mashed
potatoes. Mix everything together until it forms a dough.
4. Divide the dough into 8 equal parts and form each part into a small patty.
5. Heat oil in a pan over medium heat and fry the potato patties until they are
golden brown on both sides. Drain on paper towels.
6. To make the peanut sauce, blend the peanuts, water, garlic, cumin, and salt
until it becomes a smooth paste.
7. Serve the Llapingachos with the peanut sauce on top.

17
 Fish in Coconut Sauce
Ecuador’s culinary tapestry showcases a symphony of flavours, and one harmonious
note is “Fish in Coconut Sauce,” or “Pescador Encocado.” This gluten-free
masterpiece encapsulates the essence of Ecuadorian cuisine. Fresh, succulent fish is
lovingly enveloped in a luscious coconut sauce infused with the vibrant aromas of
tomatoes, onions, and aromatic spices. The result is a dish that is both comforting
and exotic, exemplifying the coastal influences on Ecuador’s gastronomy.
Ecuador’s “Pescado Encocado” is a testament to the nation’s reverence for
seafood and its versatile use of coconut, a staple ingredient in the coastal regions.
The creamy coconut sauce and the tender fish create a delightful synergy that
tantalizes the taste buds. For those seeking a gluten-free culinary adventure, this
dish offers a delectable glimpse into the coastal flavours of Ecuador.
18
Ingredients:
x 4 fillets of white fish (such as tilapia, sea bass, or snapper)
x 1 cup coconut milk
x 1 onion, finely chopped
x 2 tomatoes, chopped
x 2 cloves garlic, minced
x 1 red bell pepper, thinly sliced
x 1 green bell pepper, thinly sliced
x 2 tablespoons achiote or annatto oil (optional, for colour and flavour)
x 2 tablespoons fresh cilantro, chopped
x Juice of 1 lime
x Salt and pepper to taste
x Vegetable oil for cooking

Instructions:
1. In a bowl, marinate the fish fillets with lime juice, salt, and pepper. Let them sit
for about 10-15 minutes while you prepare the other ingredients.
2. In a large skillet or frying pan, heat achiote or vegetable oil over medium heat.
3. Add the chopped onion and minced garlic to the hot oil and sauté until the
onion becomes translucent.
4. Add the sliced red and green bell peppers and the chopped tomatoes to the
pan. Cook for about 5 minutes until the vegetables start to soften.
5. Pour in the coconut milk and stir well to combine with the vegetables.
6. Gently place the marinated fish fillets into the coconut sauce. Cover the pan
and let it simmer for about 10-15 minutes, or until the fish is cooked through
and flakes easily.
7. Taste the sauce and adjust the seasoning with salt and pepper as needed.
8. Once the fish is fully cooked, sprinkle the fresh cilantro over the top. Serve
your Fish in Coconut Sauce over rice, accompanied by your favorite
gluten-free side dishes.

19
 Stuffed Cassava
Embark on a culinary journey to the heart of Ecuador with our “Ecuadorian
Gluten-Free Stuffed Cassava.” This dish captures the essence of Ecuadorian comfort
food while accommodating gluten-free dietary needs. Cassava, also known as yuca,
is a staple in Ecuadorian cuisine. In this gluten-free rendition, we celebrate the
rustic simplicity of this root vegetable, which takes on a new life when stuffed with a
tantalizing blend of ingredients. Be prepared for a burst of flavours as the cassava
is filled with savoury delights like cheese, meats, or vegetables, and served with a
garlicky mojo sauce. This dish embodies the rich cultural tapestry of Ecuador, where
tradition meets modern dietary preferences. With our easy-to-follow recipe, you can
recreate the warmth and flavours of Ecuador in your own kitchen, making
“Ecuadorian Gluten-Free Stuffed Cassava” a delightful, gluten-free treat for all to
enjoy.
20
Ingredients:
x 4 cassava (yuca) roots
x 1 cup of your choice of gluten-free stuffing (e.g., cheese, ground beef, shrimp,
or vegetables)
x 2 cloves garlic, minced
x 2 tablespoons olive oil
x Salt and pepper to taste
x Fresh cilantro or parsley for garnish
For the Mojo Sauce:
x 2 cloves garlic, minced
x 1/4 cup olive oil
x Juice of 1-2 limes
x Salt and pepper to taste

Instructions:
1. Peel the cassava roots, removing any tough outer layers.
2. Cut the cassava into equal-sized segments, usually about 3-4 inches long.
3. Remove the fibrous core from each segment.
4. Place the cassava segments in a large pot of salted water.
5. Bring to a boil and simmer for about 20-30 minutes or until the cassava is
tender but still firm.
6. Drain and set aside.
7. While the cassava is cooking, prepare your choice of gluten-free stuffing. You
can sauté the ground beef, shrimp, or vegetables in olive oil with minced
garlic. Season with salt and pepper.
8. Using a knife or a wooden dowel, make a hole in the center of each cassava
segment.
9. Stuff the hole with your choice of gluten-free filling (cheese, meat, shrimp, or
vegetables).
10. In a small saucepan, heat olive oil and sauté minced garlic until fragrant.
11. Remove from heat and stir in lime juice, salt, and pepper to create the mojo
sauce.
12. Drizzle the mojo sauce over the stuffed cassava.
13. Garnish with fresh cilantro or parsley.

21
 Tallarines Verdes
Join us on a culinary journey to Ecuador, where the vibrant traditions of South
American cuisine converge with the delights of a gluten-free lifestyle. “Ecuadorian
Gluten-Free Tallarines Verdes” welcomes you to savour the remarkable fusion of
flavours in a classic dish tailored for your dietary preferences. Tallarines Verdes, or
“Green Noodles,” is an Ecuadorian favourite that has been lovingly adapted to cater
to gluten-free requirements. In this culinary creation, we celebrate the lush hues and
fresh flavours of Ecuador by infusing traditional pasta with a verdant, basil and
spinach-infused sauce. The result is a harmonious union of creamy, herbaceous
richness and gluten-free accessibility. With our simple, delectable recipe, you can
effortlessly recreate the Ecuadorian charm of Tallarines Verdes in your own
kitchen, offering a delightful gluten-free feast for you and your loved ones.
22
Ingredients:
x 12 ounces of gluten-free spaghetti or pasta of your choice
x 2 cups fresh basil leaves
x 1 cup fresh spinach leaves
x 2 cloves garlic, minced
x 1/2 cup grated Parmesan cheese (ensure it’s gluten-free)
x 1/2 cup grated queso fresco (a crumbly cheese)
x 1/2 cup heavy cream
x 1/4 cup olive oil
x Salt and pepper to taste
x Red pepper flakes (optional for added spice)
x Cherry tomatoes for garnish (optional)
x Additional queso fresco for garnish (optional)

Instructions:
1. Bring a large pot of salted water to a boil.
2. Add the gluten-free pasta and cook according to the package instructions
until al dente.
3. Drain and set aside.
4. In a food processor, combine the fresh basil, fresh spinach, minced garlic,
grated Parmesan cheese, queso fresco, and olive oil.
5. Blend until you have a smooth, vibrant green pesto sauce.
6. Season with salt and pepper to taste. Add red pepper flakes if you desire a bit
of heat.
7. In a separate pan, heat the heavy cream over medium-low heat.
8. Stir in the pesto sauce and mix until well combined and heated through.
9. Pour the pesto cream sauce over the cooked gluten-free pasta.
10. Toss to coat the pasta evenly with the sauce.
11. Serve the Ecuadorian Gluten-Free Tallarines Verdes hot, garnished with
cherry tomatoes and additional queso fresco if desired.

23
 Shrimp in Garlic Sauce
culinary tapestry showcases a delectable treasure known as “Camarones al Ajillo,” or
Shrimp in Garlic Sauce. This dish is a captivating symphony of flavours, reflecting
the country’s coastal influences. Succulent shrimp, perfectly cooked, are immersed
in a rich and aromatic garlic-infused sauce, complemented by a hint of spices and
white wine. The result is a harmonious blend of textures and flavours, with the
shrimp taking center stage. Ecuador’s “Camarones al Ajillo” is a testament to the
nation’s mastery of seafood and the art of transforming simple ingredients into a
culinary masterpiece. For those seeking a gluten-free culinary journey, this dish
offers a savoury taste of Ecuador’s coastal traditions, where the bounties of the sea
are celebrated in every mouthwatering bite.
24
Ingredients:
x 1 pound large shrimp, peeled and deveined
x 4 tablespoons olive oil
x 6-8 cloves of garlic, minced
x 1/4 cup white wine
x Juice of 1 lemon
x 1/4 cup fresh parsley, chopped
x Salt and pepper to taste
x Crushed red pepper flakes (optional for a little heat)
x Gluten-free bread or rice for serving

Instructions:
1. In a bowl, combine the shrimp with the juice of half a lemon, a pinch of salt,
and a pinch of pepper. Allow the shrimp to marinate for about 15-20 minutes.
2. In a large skillet or pan, heat the olive oil over medium-high heat.
3. Add the minced garlic and sauté for about 1-2 minutes until it becomes
fragrant, but be careful not to let it brown.
4. Add the marinated shrimp to the pan. Cook for about 2-3 minutes on each
side until they turn pink and opaque.
5. Pour in the white wine and cook for an additional 2-3 minutes, allowing the
alcohol to evaporate.
6. Squeeze the remaining lemon juice over the shrimp and sprinkle with fresh
chopped parsley. Add a pinch of salt, pepper, and red pepper flakes if you
desire a bit of heat.
7. Stir everything together, allowing the flavours to meld for a minute or two.
8. Serve the Shrimp in Garlic Sauce (Camarones al Ajillo) hot, either over slices
of gluten-free bread or with a side of rice to soak up the delicious sauce.

25
 Corn Tamales
culinary heritage unfolds a savoury chapter with “Humitas,” or Corn Tamales. These
traditional delights embody the essence of Ecuador’s rich agricultural traditions.
Humitas are a testament to the country’s love affair with corn, a staple crop for
centuries. The dish features a flavourful masa, made from ground corn, seasoned
with a medley of ingredients such as cheese, meats, or vegetables. This mixture is
lovingly encased in corn husks, then steamed to perfection, creating a symphony of
textures and flavors. Ecuador’s “Humitas” epitomize the nation’s resourcefulness and
its ability to transform a humble grain into a culinary masterpiece. As a gluten-free
treat, these tamales offer an authentic taste of Ecuador’s cultural and culinary
richness, where corn remains at the heart of its heritage and the kitchen.

26
Ingredients:
For the Humita Filling:
x 2 cups fresh or frozen corn kernels (yellow or white corn)
x 1 cup grated queso fresco (fresh cheese) or mozzarella cheese
x 1/4 cup diced onions
x 2 cloves garlic, minced
x 2 tablespoons vegetable oil
x Salt and pepper to taste
For the Humita Masa (Dough):
x 2 cups cornmeal
x 1/2 cup of the Humita Filling mixture
x 1/4 cup vegetable oil
x 1 cup milk
x Salt and pepper to taste
For Assembling:
x Corn husks, soaked in warm water for at least 30 minutes
x Kitchen twine or strips of corn husks for tying

Instructions:
1. Heat the vegetable oil in a pan over medium heat. Add the diced onions and
minced garlic, and sauté until they become soft.
2. Add the corn kernels and continue to cook for a few more minutes. Remove
the mixture from heat, allow it to cool, and then stir in the grated cheese.
Season with salt and pepper. This mixture will be used as the filling for the
tamales.
3. In a bowl, mix the cornmeal, vegetable oil, and a portion of the Humita Filling
mixture.
4. Gradually add milk to the mixture, stirring until you have a smooth and
spreadable dough. Season with salt and pepper to taste.
5. Take a soaked corn husk and place a spoonful of the Humita Masa mixture on
it. Spread it out into a thin layer, leaving some space around the edges.
6. Add a spoonful of the Humita Filling mixture on top of the masa layer.
7. Fold the sides of the corn husk over the filling, then fold up the bottom,
creating a neat packet. Secure it by tying it with kitchen twine or a strip of corn
husk.
8. Place the tamales in a steamer, standing them upright if possible, with the
open end up.
9. Steam the tamales for about 45 minutes to 1 hour, or until they are cooked and
the masa is firm.
10. Allow them to cool slightly before serving. 27
 Stuffed Crabs
Prepare to immerse your taste buds in the captivating world of “Ecuadorian Glu-
ten-Free Stuffed Crabs.” This dish, a culinary masterpiece from the bountiful coasts
of Ecuador, presents a harmonious blend of fresh seafood and vibrant flavors, all
while adhering to a gluten-free lifestyle. “Jaibas Rellenas,” as it’s known in Ecuador,
is an exquisite seafood delight where crab shells are generously filled with a flavorful
mixture of crabmeat, aromatic vegetables, and a symphony of spices. The result is a
dish that encapsulates the essence of Ecuador’s coastal cuisine, ensuring gluten-free
perfection for all to enjoy. With our accessible recipe, you can recreate the
enchantment of “Ecuadorian Gluten-Free Stuffed Crabs” in your own kitchen.
Savor the flavors of the sea, embracing the rich maritime heritage of Ecuador while
honoring your gluten-free preferences.
28
Ingredients:
x 8 large crab shells, cleaned and prepared (you can often find these at seafood
markets)
x 1 pound of fresh crabmeat
x 1/2 cup finely chopped onion
x 1/4 cup finely chopped bell pepper (red or green)
x 2 cloves garlic, minced
x 1/2 cup crushed gluten-free crackers (for binding)
x 1/4 cup fresh cilantro, chopped
x 1/4 cup fresh parsley, chopped
x 1 teaspoon ground cumin
x 1 teaspoon ground paprika
x Salt and pepper to taste
x 1/4 cup cooking oil (for sautéing)

Instructions:
1. In a skillet, heat the cooking oil over medium heat. Add the chopped onions,
bell peppers, and garlic. Sauté until they become soft and translucent, about
3-4 minutes.
2. In a large mixing bowl, combine the fresh crabmeat, sautéed onion and pepper
mixture, chopped cilantro, chopped parsley, crushed gluten-free crackers,
ground cumin, ground paprika, salt, and pepper. Mix thoroughly to combine
all the ingredients.
3. Carefully fill each cleaned crab shell with the crabmeat mixture, ensuring the
shells are generously filled.
4. Place the stuffed crab shells on a baking sheet or dish and bake them in a pre
heated oven at 375°F (190°C) for about 20-25 minutes, or until they are heated
through and the tops are lightly browned.
5. Once the stuffed crabs are cooked and have a golden-brown top, remove them
from the oven.
6. Serve the Ecuadorian Gluten-Free Stuffed Crabs hot, garnished with
additional cilantro or parsley if desired.

29
 Tuna Ceviche
Prepare to embark on a gluten-free culinary journey that celebrates the exquisite
simplicity of Ecuadorian cuisine. Our “Ecuadorian Gluten-Free Tuna Ceviche” is a
refreshing and vibrant dish that encapsulates the very essence of Ecuador’s coastal
flavours, all while accommodating dietary preferences. Ecuador’s coastal regions are
renowned for their bountiful seafood, and ceviche, a medley of fresh fish or seafood
cured in zesty citrus juices, is a culinary jewel. In this gluten-free rendition, we bring
you the harmonious blend of fresh tuna, vibrant vegetables, and the zing of lime and
orange juices, all free from gluten. This dish is a testament to the coastal culture of
Ecuador, where the sea meets the land to create a tantalizing dance of flavours and
textures. With our simple yet exquisite recipe, you’ll be transported to the
sun-soaked beaches and bustling fish markets of Ecuador.
30
Ingredients:
x 1 pound fresh tuna, cut into small cubes
x 2 cups freshly squeezed lime juice
x 1/2 cup freshly squeezed orange juice
x 1 small red onion, thinly sliced
x 2-3 cloves garlic, minced
x 1 red bell pepper, finely diced
x 1 yellow bell pepper, finely diced
x 1 jalapeño or aji pepper, seeded and finely chopped 1 bunch fresh cilantro,
chopped
x Salt and pepper, to taste
x 2 tablespoons olive oil
x Corn nuts or roasted corn kernels (can be optional for garnish)
x Sliced radishes and lettuce leaves for serving

Instructions:
1. Begin by preparing the tuna. Ensure it’s fresh and cut it into small, uniform
cubes. Place the tuna in a glass or non-reactive bowl.
2. Pour the freshly squeezed lime and orange juice over the tuna. The acid from
the citrus juices will “cook” the tuna. Make sure the tuna is fully submerged.
Cover the bowl and refrigerate for 30-60 minutes. Stir gently once or twice
during this time.
3. While the tuna is marinating, prepare the other ingredients. Slice the red
onion thinly and rinse it in cold water to reduce its sharpness. Mince the
garlic, finely dice the bell peppers, and chop the cilantro.
4. After the tuna has marinated, drain most of the citrus juice, leaving just a bit
to maintain the flavor. Add the sliced red onion, minced garlic, diced bell
peppers, chopped cilantro, and chopped jalapeño or aji pepper to the bowl
with the tuna.
5. Drizzle olive oil over the mixture and gently toss everything together. Season
with salt and pepper to taste.
6. Serve the Ecuadorian Gluten-Free Tuna Ceviche in individual bowls or on
plates garnished with corn nuts or roasted corn kernels (if using), sliced rad
ishes, and lettuce leaves.

31
 Fish in Butter
Experience the exquisite flavours of Ecuador with our gluten-free take on the classic
“Pescado a la Mantequilla,” or Fish in Butter. In this delectable dish, you’ll discover
the perfect blend of succulent fish, rich buttery sauce, and a touch of Ecuadorian
flair, all while adhering to a gluten-free lifestyle. Ecuador’s coastal regions offer an
abundance of fresh seafood, and this dish showcases the culinary treasures of the
Pacific Ocean. We’ve carefully crafted a gluten-free version that retains the dish’s
original charm, ensuring that you can savour the creamy, buttery goodness without
worry. Each bite of this gluten-free “Pescado a la Mantequilla” transports you to the
sun-soaked beaches and vibrant markets of Ecuador, where the ocean’s bounty is
celebrated. With our easy-to-follow recipe, you can recreate the magic of this coastal
delight in your own kitchen, indulging in the harmonious marriage of fresh fish and
indulgent butter, gluten-free and all.
32
Ingredients:
x 4 fish fillets (such as tilapia or sea bass)
x 1/2 cup gluten-free all-purpose flour
x Salt and pepper to taste
x 4 tablespoons unsalted butter
x 2 cloves garlic, minced
x 1/4 cup fresh cilantro, chopped
x Juice of 1 lime
x 1/4 cup white wine (gluten-free)
x 1/4 cup chicken or vegetable broth (gluten-free)
x Sliced limes for garnish
x Fresh cilantro for garnish
x Gluten-free rice or quinoa for serving

Instructions:
1. Start by patting the fish fillets dry with paper towels, then season them with
salt and pepper.
2. Dredge each fillet in the gluten-free all-purpose flour, shaking off any excess.
3. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once
the butter is hot and foamy, add the fish fillets and cook for about 3-4 minutes
on each side, or until they are golden brown and cooked through. Remove the
fish from the skillet and set it aside.
4. In the same skillet, add the remaining 2 tablespoons of butter. Add the minced
garlic and cook for about 30 seconds until fragrant.
5. Pour in the white wine and let it simmer for a couple of minutes to reduce
slightly.
6. Add the chicken or vegetable broth, fresh cilantro, and lime juice to the skillet.
Let it simmer for another 2-3 minutes, allowing the flavours to meld.
7. Return the cooked fish fillets to the skillet and spoon the buttery sauce over
them. Cook for an additional 2 minutes to heat the fish through.
8. Serve the gluten-free fish in butter over a bed of cooked rice or quinoa.
9. Garnish with sliced limes and fresh cilantro.

33
 Seafood Stew
Seafood Stew, or “Cazuela de Mariscos,” is a tantalizing culinary symphony that
respects dietary restrictions while celebrating the coastal bounty of Ecuador. This
beloved dish captures the essence of Ecuador’s maritime heritage while ensuring a
gluten-free dining experience. At its core, this stew features a delectable blend of
fresh seafood, including fish, shrimp, mussels, and various shellfish,
harmoniously mingling in a savory broth rich with gluten-free ingredients. Herbs,
vegetables, and a medley of spices come together to create a flavorful symphony.
Ecuadorian Gluten-Free Seafood Stew mirrors the country’s commitment to
preserving its culinary traditions while embracing dietary inclusivity. It showcases
the diverse flavors of the coastal regions, where the finest seafood meets a symphony
of flavors, all without the presence of gluten.
34
Ingredients:
x 1 pound mixed seafood (shrimp, scallops, squid, mussels, etc.)
x 1 tablespoon olive oil
x 1 onion, diced
x 3 cloves garlic, minced
x 1 red bell pepper, diced
x 1 tomato, diced
x 2 cups gluten-free chicken or seafood broth
x 1 teaspoon ground cumin
x 1 teaspoon smoked paprika
x 1 bay leaf
x Salt and black pepper to taste
x 1 plantain, peeled and sliced
x 1/2 cup frozen green peas
x 1/2 cup cooked corn kernels
x 1/4 cup chopped fresh cilantro
x 1 lime, cut into wedges

Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and
red bell pepper and sauté for 5 minutes until softened.
2. Add the tomato and cook for another 2-3 minutes until it starts to break down.
3. Add the seafood, broth, cumin, smoked paprika, bay leaf, salt, and black
pepper to the pot. Bring to a simmer and cook for 10 minutes until the sea
food is cooked through.
4. Add the sliced plantain, green peas, and corn kernels to the pot and continue
to simmer for another 10-15 minutes until the plantain is tender.
5. Stir in the chopped cilantro and remove the bay leaf.
6. Serve the Cazuela de Mariscos hot with lime wedges on the side for squeezing
over the top.

35
 Lentils with Ripe Plantains
Prepare to embark on a culinary journey to the heart of Ecuador as we introduce
you to the enchanting world of “Ecuadorian Gluten-Free Lentils with Ripe
Plantains.” This exquisite dish is a celebration of contrasting flavours, where the
hearty wholesomeness of lentils mingles with the luscious sweetness of ripe
plantains. In Ecuador, the humble lentil is transformed into a gastronomic master-
piece, complemented by the vibrant and succulent notes of ripe plantains. This glu-
ten-free adaptation ensures that everyone can experience the fusion of savoury and
sweet flavours that define Ecuador’s culinary tradition. With our straightforward
recipe, you can recreate the enchantment of “Ecuadorian Gluten-Free Lentils with
Ripe Plantains” in your own kitchen. Savor the rich tapestry of Ecuador’s cuisine,
with the delightful twist of gluten-free goodness.
36
Ingredients:
x 1 cup dried green or brown lentils
x 2 ripe plantains
x 1 onion, finely chopped
x 2 cloves garlic, minced
x 2 tablespoons vegetable oil
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon paprika
x Salt and pepper to taste
x 4 cups water or vegetable broth
x Fresh cilantro leaves for garnish (optional)

Instructions:
1. Rinse the lentils thoroughly under cold water and drain them.
2. In a large pot or deep skillet, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic. Sauté until they become soft and
translucent, about 3-4 minutes.
4. Stir in the ground cumin, ground coriander, and paprika. Mix well to coat the
onions and garlic with the spices.
5. Add the lentils to the pot and stir to combine with the onion and spice
mixture.
6. Pour in the water or vegetable broth. Bring the mixture to a boil.
7. Reduce the heat to a simmer, cover, and let the lentils cook for about
20-25 minutes or until they are tender but not mushy. Add more liquid if
necessary.
8. While the lentils are cooking, peel the ripe plantains and cut them into
1/2-inch thick slices.
9. Heat a separate skillet with vegetable oil over medium heat.
10. Fry the plantain slices until they are golden brown on both sides, about
2-3 minutes per side. Remove and drain on paper towels.
11. Once the lentils are cooked, season them with salt and pepper to taste.
12. Serve the lentils hot, with the fried ripe plantains on the side. Garnish with
fresh cilantro leaves if desired.

37
 Green Plantain Dumpling Soup
Green Plantain Dumpling Soup, or “Caldo de Bolas de Verde,” is a culinary gem
that celebrates Ecuador’s rich tradition while accommodating dietary preferences.
This beloved soup combines the heartwarming essence of Ecuadorian cuisine with
gluten-free considerations. At its core are dumplings crafted from green plantains,
skilfully seasoned and shaped into savoury morsels. These gluten-free dumplings
are gently cooked in a flavourful broth, featuring an array of ingredients like meat,
vegetables, and spices. Ecuadorian Gluten-Free Green Plantain Dumpling Soup is
a testament to the nation’s commitment to preserving its culinary heritage while
embracing dietary inclusivity. It welcomes all to savour the comforting and robust
flavours of this iconic soup without compromise.

38
Ingredients:
x 3 green plantains
x 1/2 pound of pork loin, finely chopped
x 1/2 pound of ground beef
x 1/2 cup of finely chopped onion
x 1/2 cup of finely chopped green pepper
x 3 cloves of garlic, minced
x 1 teaspoon of ground cumin
x 1 teaspoon of ground achiote (annatto)
x 1 teaspoon of salt
x 1/2 teaspoon of black pepper
x 8 cups of water
x 1/2 cup of chopped fresh cilantro
x 2 hard-boiled eggs, chopped
x 2 tablespoons of vegetable oil

Instructions:
1. Peel the plantains and cut them into chunks. Put them in a pot with 8 cups of
water and bring to a boil. Reduce heat and let simmer for 30 minutes or until
the plantains are tender.
2. Drain the plantains and mash them in a large bowl until smooth.
3. In a skillet, heat the vegetable oil over medium heat. Add the pork loin, ground
beef, onion, green pepper, and garlic. Cook, stirring frequently, until the meat
is browned and the vegetables are soft.
4. Add the cumin, achiote, salt, and black pepper to the skillet and stir well.
5. Add the meat mixture to the mashed plantains and mix until well combined.
6. Form the mixture into 8-10 balls, about the size of a golf ball.
7. Bring the remaining 8 cups of water to a boil in a large pot. Add the cilantro
and reduce heat to a simmer.
8. Carefully drop the balls into the simmering water and let cook for 20 minutes.
9. Serve the Caldo de Bolas de Verde in bowls, with a few balls per serving. Top
with chopped hard-boiled eggs and more fresh cilantro, if desired.

39
 Chicken Stew
Chicken Stew, known as “Seco de Pollo,” is a culinary delight that thoughtfully caters
to dietary needs while preserving the heartwarming essence of Ecuador’s traditional
cuisine. This cherished dish, an Ecuadorian classic, presents a flavorful combination
of gluten-free ingredients while staying true to the country’s rich culinary heritage.
At its core is tender, succulent chicken, slow-cooked to perfection and infused with
a medley of gluten-free herbs and spices, creating a stew bursting with delicious
flavors. Served alongside gluten-free accompaniments such as rice or yuca, this dish
offers a comforting and satisfying experience. Ecuadorian Gluten-Free Chicken Stew
represents the nation’s commitment to honoring its culinary traditions while
accommodating those with gluten sensitivities.

40
Ingredients:
x 4 chicken thighs
x 1 large red onion, chopped
x 4 cloves of garlic, minced
x 2 cups of chicken broth
x 1 cup of chopped cilantro
x 2 tbsp of vegetable oil
x 1 tbsp of ground cumin
x 1 tbsp of dried oregano
x 1 tbsp of paprika
x Salt and pepper to taste
x 2 cups of cooked rice

Instructions:
1. Season the chicken thighs with salt and pepper.
2. Heat the vegetable oil in a large saucepan over medium-high heat. Add the
chicken thighs and cook for about 5 minutes on each side, until browned.
3. Remove the chicken from the saucepan and set aside.
4. Add the chopped onion and minced garlic to the same saucepan and cook
until the onion is translucent, stirring occasionally.
5. Add the cumin, dried oregano, and paprika to the onion and garlic mixture
and stir well.
6. Pour in the chicken broth and add the chicken back to the saucepan.
7. Bring the mixture to a boil, then reduce the heat to medium-low and let
simmer for about 20-25 minutes or until the chicken is cooked through.
8. Add the chopped cilantro to the saucepan and stir well.
9. Serve the Seco de Pollo over cooked rice.

41
 Hominy Corn with Eggs and Cheese
Step into the heart of Ecuador’s diverse culinary landscape with “Ecuadorian
Gluten-Free Hominy Corn with Eggs and Cheese.” This dish is a delicious
embodiment of Ecuador’s cultural heritage, adapted to cater to gluten-free dietary
preferences. Hominy corn, an integral part of Ecuadorian cuisine, takes center stage
in this recipe. This gluten-free rendition harmoniously combines hearty hominy
corn with the luscious creaminess of eggs and the indulgent richness of cheese. The
result is a comforting and satisfying dish that encapsulates the warmth of Ecuador’s
kitchen. Our simple recipe offers you the opportunity to bring the authentic
flavours of Ecuador to your table while ensuring a gluten-free experience.
Discover the heartwarming tradition and welcoming flavours of “Ecuadorian
Gluten-Free Hominy Corn with Eggs and Cheese.”
42
Ingredients:
x 2 cups of hominy corn (maíz mote)
x 4 large eggs
x 1 cup of shredded cheese (queso fresco or any preferred cheese)
x 2 tablespoons of cooking oil
x 1 small red onion, finely chopped
x 2 cloves of garlic, minced
x Salt and pepper to taste
x Chopped fresh cilantro for garnish (optional)

Instructions:
1. Rinse the hominy corn thoroughly in cold water to remove any excess starch.
2. Place the hominy corn in a large pot and cover it with water. Bring it to a boil,
then reduce the heat and let it simmer for about 30 minutes or until the
hominy corn is tender. Drain and set aside.
3. In a separate pan, heat one tablespoon of cooking oil over medium heat.
4. Scramble the eggs in the pan and cook until they’re just set but still slightly
runny. Remove from the pan and set them aside.
5. In the same pan, add the remaining tablespoon of cooking oil.
6. Sauté the chopped onion and minced garlic until they become soft and
fragrant.
7. Add the cooked hominy corn to the sautéed onions and garlic. Stir to combine.
8. Gently fold the scrambled eggs into the corn and onion mixture.
9. Sprinkle the shredded cheese over the top and allow it to melt slightly.
10. Season with salt and pepper to taste. You can also garnish with chopped fresh
cilantro if desired.

43
 Chicken with Garlic
Welcome to the enticing world of Ecuadorian cuisine, where we present
“Ecuadorian Gluten-Free Chicken with Garlic.” This dish offers a savoury journey
through the heart of Ecuador, specially crafted for those who follow a gluten-free
diet. “Pollo al Ajillo,” as it’s known in Ecuador, is a celebration of the aromatic allure
of garlic-infused cuisine. In this gluten-free adaptation, tender chicken is elegantly
prepared in a delectable garlic sauce, infused with herbs and spices. The result is a
harmonious symphony of flavours that captures the essence of Ecuador’s culinary
tradition. With our straightforward recipe, you can effortlessly recreate the exquisite
flavours of “Ecuadorian Gluten-Free Chicken with Garlic” in your own kitchen,
ensuring that your dietary preferences are honored while enjoying the rich heritage
of Ecuadorian gastronomy. Prepare to savour a truly aromatic and gluten-free
delight.
44
Ingredients:
x 4 boneless, skinless chicken breasts
x 8-10 cloves of garlic, minced
x 1/4 cup olive oil
x 1/4 cup white wine (ensure it’s gluten-free)
x 2 tablespoons fresh parsley, chopped
x Salt and pepper to taste
x Juice of 1 lemon
x Cooked rice or potatoes for serving

Instructions:
1. Season the chicken breasts with salt, pepper, and the juice of half a lemon.
Allow them to marinate for about 15 minutes.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken breasts and sear them on both sides until they are golden
brown and fully cooked. This will take about 6-8 minutes per side,
depending on the thickness of the chicken. Remove the chicken from the pan
and set it aside.
4. In the same skillet, add the minced garlic and sauté for about a minute, or until
it becomes fragrant. Be careful not to let it brown or burn.
5. Pour in the white wine and scrape up any browned bits from the bottom of
the pan. Let it simmer for a few minutes until the wine reduces and the sauce
thickens slightly.
6. Return the seared chicken to the skillet with the garlic sauce. Cook for an
additional 2-3 minutes to heat the chicken through.
7. Sprinkle fresh parsley over the dish.
8. Serve your Ecuadorian Gluten-Free Chicken with Garlic hot, accompanied by
cooked rice or potatoes.

45
 Cassava with Onions
Ecuador’s culinary repertoire showcases a delicious gluten-free classic known as
“Cassava with Onions,” or “Yuca con Cebolla.” This dish captures the essence of
Ecuador’s diverse gastronomic heritage. Cassava, a hearty and versatile root
vegetable, is transformed into a comforting delight when combined with the
aromatic sautéed onions. The dish often features an array of spices, adding depth
and character to the flavours. “Cassava with Onions” exemplifies Ecuador’s
commitment to crafting simple yet deeply satisfying dishes that cater to
various dietary needs. It offers a unique blend of textures and tastes, creating a de-
lightful harmony that resonates with the nation’s cultural diversity. As a gluten-free
gem in Ecuador’s culinary treasure trove, this dish is a testament to the country’s
ability to create satisfying and flavourful experiences while embracing diverse di-
etary preferences.
46
Ingredients:
x 2 pounds of cassava (yuca), peeled and cut into 2-inch pieces
x 2 large onions, thinly sliced
x 3 cloves of garlic, minced
x 3 tablespoons vegetable oil
x 1 teaspoon ground cumin
x 1 teaspoon ground achiote or annatto (optional, for colour)
x Salt and pepper to taste
x Chopped fresh cilantro or parsley for garnish (optional)

Instructions:
1. Place the cassava pieces in a large pot and cover them with water. Add a pinch
of salt. Bring the water to a boil, then reduce the heat and simmer for about
20-25 minutes, or until the cassava is tender. It should easily pierce with a fork.
Drain the cassava and set it aside.
2. In a large skillet, heat the vegetable oil over medium heat. Add the thinly sliced
onions and sauté until they become soft and golden, which should take about
10-15 minutes.
3. Stir in the minced garlic, ground cumin, and ground achiote if using. Cook for
an additional 2-3 minutes until the spices are aromatic and the onions are well
coated.
4. Add the boiled cassava to the skillet with the sautéed onions. Toss to combine.
Cook for a few minutes to allow the flavors to meld. You can also add a splash
of water or broth if it looks too dry.
5. Season the dish with salt and pepper to taste. If desired, garnish with chopped
fresh cilantro or parsley.
6. Serve your Ecuadorian Cassava with Onions hot as a side dish or as a main
course, accompanied by a fresh salad.

47
 Mashed Green Plantains
Ecuador’s culinary heritage unfolds with a delectable gluten-free gem known as
“Mashed Green Plantains,” or “Majado de Verde.” This traditional Ecuadorian dish
encapsulates the essence of the nation’s vibrant gastronomy. It celebrates the humble
green plantain, a beloved staple, by transforming it into a delightful and comforting
delicacy. Boiled and mashed to perfection, green plantains are skilfully combined
with various ingredients like cheese and butter, resulting in a creamy and savoury
concoction that tantalizes the palate. “Mashed Green Plantains” is a testament to
Ecuador’s rich agricultural traditions and its skilful adaptation of simple, locally
sourced ingredients into a hearty and satisfying dish. Whether enjoyed as a
standalone delight or a side dish, this gluten-free specialty captures the heart and
soul of Ecuador’s culinary heritage, where the beauty of simplicity meets the art of
flavour.
48
Ingredients:
x 4 green plantains
x 2 tablespoons butter or vegetable oil (for a dairy-free version)
x 1 cup grated cheese (queso fresco, mozzarella, or a similar type)
x Salt to taste

Instructions:
1. Start by peeling the green plantains. To do this, cut off both ends, make a
lengthwise slit through the skin, and then gently remove the skin.
2. Cut the peeled plantains into chunks and place them in a pot of salted boiling
water. Boil the plantains until they become tender, which should take around
20-25 minutes. You can check their doneness by piercing them with a fork.
They should be soft.
3. Drain the boiled plantains and transfer them to a large mixing bowl. Mash the
plantains using a potato masher or a fork. You can add a bit of butter or
vegetable oil to help with mashing and to make the mash creamier. Season
with salt to taste.
4. Gradually mix in the grated cheese. Continue mashing and stirring until the
cheese is well incorporated and the mixture is creamy. The cheese should melt
and blend with the plantains to form a smooth consistency.
5. Your Ecuadorian Mashed Green Plantains are ready to be served. They are
often served as a side dish, but you can enjoy them as a snack or appetizer as
well.
6. You can add more cheese on top and place the dish under a broiler to melt and
brown the cheese on the surface for added flavour and presentation.

49
 Carne Colorada
Welcome to a tantalizing journey through the heart of Ecuador, where flavours burst
forth in the vibrant dish known as “Ecuadorian Gluten-Free Carne Colorada.” This
culinary masterpiece marries the warmth of Ecuadorian tradition with the embrace
of gluten-free dining, offering an experience that celebrates both heritage and
dietary preferences. Carne Colorada, or “Colored Meat,” is a dish that embodies
the rich, deep-rooted culinary traditions of Ecuador. In this rendition, we present a
gluten-free adaptation of this beloved classic. Succulent meat, often beef or pork, is
slow-cooked to perfection in a crimson, chili-infused sauce. The result is a
symphony of robust flavours, a savoury masterpiece with a gentle kick, meticulously
crafted for those who cherish both the past and present.

50
Ingredients:
x 1.5 to 2 pounds of beef or pork, cut into bite-sized pieces
x 2 tablespoons vegetable oil
x 1 red onion, finely chopped
x 4 cloves garlic, minced
x 2 tablespoons ground achiote (annatto) or achiote paste
x 2 cups gluten-free beef or vegetable broth
x 2 red bell peppers, thinly sliced
x 2 tomatoes, diced
x 2 tablespoons fresh cilantro, chopped
x Salt and pepper, to taste
x Cooked rice or boiled potatoes for serving

Instructions:
1. In a large bowl, marinate the meat with salt, pepper, and 1 tablespoon of
achiote. Let it sit for about 30 minutes to absorb the flavours.
2. Heat the vegetable oil in a large, heavy pot over medium-high heat.
3. Add the marinated meat and sear it until browned on all sides. Remove the
meat and set it aside.
4. In the same pot, add the chopped onions and the remaining achiote.
5. Cook for a few minutes until the onions become translucent.
6. Return the seared meat to the pot.
7. Add minced garlic and cook for about 2 minutes until fragrant.
8. Pour in the gluten-free broth and bring it to a boil.
9. Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the
meat is tender.
10. Add the thinly sliced red bell peppers and diced tomatoes to the pot.
11. Continue to simmer for an additional 15-20 minutes until the vegetables are
tender.
12. Season with salt and pepper to taste.
13. Sprinkle fresh cilantro over the dish.
14. Serve the Ecuadorian Gluten-Free Carne Colorada hot, either over cooked rice
or with boiled potatoes.

51
 Encebollado
Ecuador’s Encebollado is a savoury, gluten-free culinary delight. This traditional
dish showcases the country’s coastal influence and is renowned for its bold flavours.
Encebollado, which translates to “onion-based” in English, is a flavourful seafood
soup brimming with the essence of the ocean. Typically, it features tender chunks
of fish, often tuna, combined with an abundance of fresh onions, tomatoes, cilantro,
and a zesty broth. The gluten-free nature of Encebollado makes it an excellent choice
for those with dietary restrictions. The absence of wheat or wheat-based ingredients
ensures that this delectable seafood soup can be severed without worry.
Encebollado embodies the rich maritime culture of Ecuador’s coastal regions and
offers a culinary adventure for those seeking a taste of the sea without
compromising their gluten-free preferences. Dive into a bowl of Encebollado, and
you’ll experience the coastal essence of Ecuador in every spoonful.
52
Ingredients:
x 1 pound fresh tuna (or other firm white fish), cut into chunks
x 2 large red onions, thinly sliced
x 3 ripe tomatoes, diced
x 4 cloves garlic, minced
x 1 bunch of cilantro, finely chopped
x 1 green bell pepper, thinly sliced
x 1 tablespoon ground cumin
x 1 tablespoon achiote (annatto) paste (check for gluten-free labeling)
x 1/2 teaspoon ground black pepper
x 1/4 teaspoon ground cayenne pepper (adjust to taste)
x 4 cups water or fish stock
x 2 cups water
x 4-6 fresh limes, juiced
x Salt to taste
x Vegetable oil for sautéing

Instructions:
1. Heat a large pot over medium heat and add a splash of vegetable oil. Sauté the
sliced onions, bell pepper, and garlic until they become soft and translucent.
2. Stir in the ground cumin and achiote paste, ensuring they are well mixed with
the sautéed vegetables.
3. Add the diced tomatoes, cilantro, and both types of pepper (black and
cayenne) to the pot. Cook for a few more minutes.
4. Pour in the 4 cups of water or fish stock. Allow the mixture to simmer for
about 20-30 minutes, letting the flavors meld together.
5. Add the tuna chunks to the soup and simmer for an additional 10-15 minutes
until the fish is cooked through.
6. Stir in the fresh lime juice, adjusting the amount to your taste. Season with salt
as needed.
7. Serve the Encebollado hot, garnished with additional cilantro, and
accompanied by sides like plantain chips or corn nuts.

53
 Causa
Step into the heart of Ecuador’s culinary tradition and discover the exquisite
“Ecuadorian Gluten-Free Causa.” A dish that beautifully blends history and
flavor, Causa is a beloved part of Ecuador’s gastronomic landscape, now thoughtfully
adapted for gluten-free enjoyment. Causa is a cold potato dish, delightfully layered
with avocado, vibrant vegetables, and a choice of tender chicken or succulent
seafood. This gluten-free adaptation allows everyone to relish the
harmonious medley of textures and tastes. With our easy-to-follow recipe, you can
bring the colorful and refreshing allure of “Ecuadorian Gluten-Free Causa” to your
table, all while adhering to a gluten-free diet. Savor the beauty and tradition of
Ecuador’s cuisine, and elevate your culinary experience with this enchanting,
gluten-free masterpiece.
54
Ingredients:
For the Potato Layer:
x 2 pounds of yellow potatoes, peeled and cubed
x 1/4 cup of lime juice
x 2 tablespoons of aji amarillo paste (Peruvian yellow chili pepper paste,
gluten-free)
x Salt and pepper to taste
For the Filling:
x 1 pound of cooked and shredded chicken or seafood (such as shrimp or crab)
x 2 avocados, sliced
x 2 hard-boiled eggs, sliced
x 1/2 cup of mayonnaise (gluten-free)
x 2 tablespoons of fresh lime juice
x Salt and pepper to taste
For Garnish:
x Lettuce leaves
x Fresh cilantro leaves
x Sliced olives
x Aji amarillo or aji sauce (for added spice, optional)

Instructions:
1. Boil the peeled and cubed potatoes until they are tender. Drain and let them
cool slightly.
2. Mash the potatoes while they are still warm to create a smooth texture.
3. Mix in the lime juice, aji amarillo paste, and season with salt and pepper. This
will give the potatoes a tangy and slightly spicy flavour. Let the mixture cool.
4. If using chicken or seafood, ensure it’s cooked and shredded. Season it with
salt and pepper.
5. In a separate bowl, mix the mayonnaise, lime juice, and season with salt and
pepper. This will be the dressing for the filling.
6. Take a round serving dish and begin layering. Start with a layer of the
seasoned potato mixture, followed by a layer of chicken or seafood, and then
sliced avocado. Repeat this process, creating multiple layers.
7. Top the dish with sliced hard-boiled eggs, lettuce leaves, fresh cilantro, and
sliced olives.
8. Cut the causa into slices and serve with additional lime wedges and aji
amarillo or aji sauce on the side if you prefer more heat.
55
 Stir-Fried Beef
Stir-Fried Beef is a culinary delight that beautifully combines Ecuador’s rich
tradition with dietary inclusivity. This beloved dish is a testament to the nation’s
commitment to preserving its culinary heritage while accommodating gluten-free
preferences. At its core is succulent beef, meticulously seasoned and expertly
stir-fried to tender perfection. The dish harmoniously blends with fresh vegetables
and a flavorful gluten-free sauce to create a symphony of flavors. Ecuadorian
Gluten-Free Stir-Fried Beef is a representation of Ecuador’s warm embrace,
welcoming all to savor the robust and authentic tastes of this iconic dish without
compromise. This gluten-free adaptation is a delicious journey into Ecuador’s
culinary diversity, where dietary preferences do not diminish the pleasure or
authenticity of this beloved classic. It showcases the nation’s dedication to providing
a taste of Ecuador to all, irrespective of dietary restrictions.
56
Ingredients:
x 1 lb. beef sirloin, cut into thin strips
x 3 garlic cloves, minced
x 1 red onion, sliced
x 2 bell peppers, sliced
x 2 tomatoes, sliced
x 1 tablespoon gluten-free soy sauce
x 2 tablespoons red wine vinegar
x 1 tablespoon cumin powder
x Salt and pepper, to taste
x 1/4 cup vegetable oil
x 1 lb. French fries (use gluten-free fries or make your own)

Instructions:
1. In a large bowl, combine the beef strips, garlic, soy sauce, vinegar, cumin
powder, salt, and pepper. Mix well and let marinate for at least 30 minutes.
2. Heat the vegetable oil in a large pan over high heat. Add the marinated beef
strips and cook for 3-4 minutes, stirring occasionally, until browned on all
sides.
3. Add the sliced onions and peppers to the pan and stir-fry for 2-3 minutes,
until the vegetables are slightly softened.
4. Add the sliced tomatoes to the pan and stir-fry for another minute, until the
tomatoes are heated through but not mushy.
5. Serve the lomo saltado over a bed of gluten-free French fries. Enjoy!

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GLUTEN FREE
SUSTAINABLE, EASY AND HEALTHY COOKBOOKS!
COOKBOOKS !

The Most Popular

Dishes and Easy
to Cook Recipes
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A Collection of
Fantastic Cookbooks
From All Countries
in The World !

All Authentic Dishes

from Near and Far Away
Countries !