Ecuadorian ceviche de conchas negras is made with the black clams harvested in the country's mangrove forests. Unlike the Peruvian version, which uses ají limo peppers and diced onions, the Ecuadorian style incorporates tomatoes and sliced onions.

It doesn't feature ají limo peppers. After marinating, the ceviche is typically served with fried green plantains, known as tostones, and rice, among other things.