Seafood is a popular and plentiful food choice in Ecuador. Lobster dinners can be enjoyed along the coast and are served in major cities at low prices. Plate varieties of camarones (shrimp) are also widely popular. In Esmeraldas, on the northern coast, try the signature seafood specialty encocados, which is prepared in coconut milk. The coast has tons of fish to feast on, including corvina (white sea bass) and trucha (trout). 
Another popular seafood choice in Ecuador is ceviche, a cold soup of seafood marinated in a broth of lime, onions, and tomatoes. Ceviche is often accompanied with popcorn or chifles, thin slices of fried plantains. Ceviche can be made with pescado (fish), camarones (shrimp), concha (shellfish), calamari (squid), or all of the above. Exercize caution, however, as improperly prepared ceviche has become one of the primary culprits of cholera and other nasty bacteria. Most restaurants are aware of this and act accordingly, but choose your dining establishment wisely.