Chicharrón de Pescado (Keto)
Crispy Fried Fish Skin (Keto)
Yes, keto as served. About 4g net carbs per serving, lower than 9 in 10 Ecuadorian dishes.
What it is
Crispy, savory pieces of deep-fried fish skin, typically from larger white fish like Corvina or Pargo. These are seasoned simply with lime and salt, offering a delightful crunchy texture and rich flavor. Served with a fresh, vibrant onion curtido.
Key ingredients
Fish skin (Corvina/Pargo), lime, salt, frying oil (lard or avocado oil), red onion, tomato, cilantro for curtido.
Optional tweaks
Ensure only fish skin is served, with no breading or flour. Confirm frying oil is keto-friendly. The curtido should be made without sugar.
Watch out for
Breading if not specified (should be skin only), sugar in curtido, potential cross-contamination with high-carb fried items.
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.
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