Ceviche is present in all the Pacific coast of Latin America. Its origin and history are still debated. The consensus is that it arises from creolization between local and Eurasian ingredients and techniques. Ecuadorian ceviche is both traditional and iconic, present in one form or another in its twenty-four provinces, adapting to the availability of products and becoming part of the identity of regions, parishes, and cities. The objective of this work is to confirm ceviche as a traditional Ecuadorian dish, to assess the most popular types of Ecuadorian ceviche, condiments and sides, and also to glimpse the wide variety of preparations that appear through adaptation to ingredient availability and food customs. We performed a review of both scientific and gray literature, a relative search volume analysis and a survey among culinary professionals (n = 403). The most popular in Ecuador is shrimp (Litopenaeus vannamei) ceviche with 54% of the responses, followed by fish, regardless of species (29%), and both lupin (Lupinus mutabilis) and black clam (Anadara tuberculosa) with 5%. The most utilized condiments are onion, lemon juice and cilantro a “holy trinity” with more than 90% usage. These results are in good agreement with those provided by Web search volumes. The variety of main ingredients, condiments and sides is ample, though, and suggests further research. Sustainability concerns related to ceviche are the sustainability of shrimp farming and fish capture, and the preservation of mollusks and their ecosystems.