Best Ceviche I've had — and I've tried a few

Having eaten Ceviche at several restaurants over the past year, I can say this version is the best. The subtly spiced and herbal quality is more pronounced here than anywhere else I've tried. choclo corn is handled with real knowledge — you can taste the difference.

This is proper an indigenous market food stall in the Andes cooking, not an adaptation for foreign tastes. Club beer was the obvious choice and the combination was perfect. Ecuador's position on the equator gives it extraordinary biodiversity of ingredients from coast, highlands, and Amazon. Would return for this dish alone.