Street food Ceviche — the authentic version

The best Ceviche I've ever had came from a street stall, not a restaurant. The fresh and citrusy intensity was completely different — more direct and uncompromised. choclo corn was used without hesitation, the way it should be.

Ecuador's position on the equator gives it extraordinary biodiversity of ingredients from coast, highlands, and Amazon. The an indigenous market food stall in the Andes setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Club beer was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.