Cazuela de Mariscos (Keto Modificada)
Keto Modified Seafood Casserole (Stew)
Yes, with a tweak: explicitly request no green plantain (verde) or yuca as a thickener. About 10g net carbs per serving.
What it is
A creamy, savory seafood stew typically baked in a clay pot, featuring a medley of fresh seafood (such as fish, shrimp, mussels, calamari) in a rich coconut milk base, seasoned with a traditional sofrito. The keto modification ensures no plantain or starchy vegetables are used as a thickener, maintaining a smooth, flavorful consistency.
Key ingredients
Mixed seafood (fish, shrimp, mussels, calamari), coconut milk, red onion, red and green bell peppers, tomatoes, garlic, cilantro, achiote, cumin, lime juice, olive oil, salt, pepper.
How to make it keto
Explicitly request no green plantain (verde) or yuca as a thickener. Ensure no rice is served on the side. Confirm no flour or cornstarch is used for thickening.
Watch out for
Plantain or yuca used as a thickener (must be avoided); hidden sugars in sofrito; generous amounts of higher-carb vegetables.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Ecuadorian menuAll 283 Ecuadorian dishes ›
