Toward a characterization of Ecuadorian ceviche: much more than shrimp

@article{DuarteCasar2022TowardAC,
  title={Toward a characterization of Ecuadorian ceviche: much more than shrimp},
  author={Rodrigo Duarte-Casar and Jessica Robalino-Vallejo and Mar{\'i}a Fernanda Buzetta-Ricaurte and Marlene Rojas-Le-Fort},
  journal={Journal of Ethnic Foods},
  year={2022},
  volume={9},
  pages={1-12}
}
Ceviche is present in all the Pacific coast of Latin America. Its origin and history are still debated. The consensus is that it arises from creolization between local and Eurasian ingredients and techniques. Ecuadorian ceviche is both traditional and iconic, present in one form or another in its twenty-four provinces, adapting to the availability of products and becoming part of the identity of regions, parishes, and cities. The objective of this work is to confirm ceviche as a traditional… 
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