Global Market recipes - The Echo News
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Global Market recipes

Check out this recipes and try a bite at the Global Market.

Are you salivating for something a little out of the ordinary? Try a bite at the Global Market. (Graphic by Becca Eis)

Are you salivating for something a little out of the ordinary? Try a bite at the Global Market. (Graphic by Becca Eis)

Shrimp Ecuadorian Ceviche

Ceviche is a popular seafood dish typically made with raw fish cured in citrus juice and spiced.

Start to finish: 30 minutes

Recipe provided by Carolina Ortiz and Ruben Bedon


  • 2 red onions, sliced thinly
  • 2 pounds (about 1 kilogram) of cooked shrimp
  • 4 tomatoes, sliced very thinly or diced
  • 1 bell pepper (red or green), diced (optional)
  • The juice of 12–14 limes
  • The juice of 1 orange
  • ½ cup of ketchup or ½ cup of freshly blended tomato juice (for a fresher style ceviche)
  • 1 bunch of cilantro, chopped finely
  • Salt, ground black pepper and oil (sunflower or light olive oil)


  1. Soak the onion slices in salt water for about 10 minutes. Rinse well and drain.
  2. In a large bowl, mix all the ingredients together and let it sit in the fridge for 1 to 2 hours.
  3. Serve with chifles (fried green banana or green plantain chips) or patacones (thick fried green plantains) and popcorn.


Syrian Lentil Soup

Recipe provided by Abigail Yasmeen

Servings: 5–8

  • 2 bags of orange lentils
  • 2 large onions
  • 1 ½ tablespoons fresh garlic, chopped
  • 1 teaspoon ginger
  • 2 teaspoons pepper
  • 1 teaspoon turmeric
  • 2 cans of chopped tomatoes
  • 2 cubes of chicken stock
  • 5–10 cups of water
  • Pita bread
  • ½ cup olive oil, and 2 tablespoons


  1. Soak lentils overnight or for a couple hours in room-temperature water. Strain and rinse. Then leave to soak again for step three of the recipe.
  2. Begin sauteing the onions and garlic in olive oil until yellow. Then add ginger and spices.
  3. When you begin to smell the spices mixing aromatically (1–3 minutes), add tomatoes and strained lentils.
  4. Let bubble, add chicken stock, taste to confirm spice amounts
  5. Slowly add cups of water until it reaches 3 or more inches above the lentils
  6. Let simmer for 10–30 minutes on very low heat. Stir every 5–10 minutes.
  7. While simmering, cut pita bread into small triangles or squares and fry lightly in the remaining olive oil in a pan until brown.
  8. When the soup reaches a stew-like consistency and the lentils are soft, pour into bowls and top with pita bread pieces.

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