About us

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The Traveling Palate is a food blog, created by Ang, Chat, and Edouardo. It brings the combined experiences of three food lovers from around the globe.

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Fondue Au Fromage

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Switzerland is a country best know for its watches, chocolates, cheese, and hiding James Bond villain's money in secret bank vaults. Fondue au Fromage falls into the cheese category, in fact it is a dish made almost only with Swiss cheese. This is a dish that is perfect for a cold winter day with friends or during a ski trip. For the dish you will need: Recipe for 4-5 people: 2 slightly crushed cloves of garlic 400g Guyère cheese (shredded) 100g Emmentaler cheese (shredded) 100g Vacherin cheese (shredded) 20ml Cornstarch 310ml Riesling white wine, or other dry white wine that is available in your country Add Pepper, Nutmeg, Kirsch liquor based upon preferences At least 5 fresh baked baguettes (french bread) cut into about 5cm-10cm cubes Additionally you will need an electric cook plate and a pot. Instructions: 1. Rub the pot down with the garlic, leave the remaining garlic in the pot 2. Throw in the pot all the cheese, starch, wine and optional spices 3. Stir...
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Ecuadorian Ceviche

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Ecuadorean Shrimp Ceviche The original Ceviche Shrimp ceviche or ceviche de camarón is one of the most popular Ecuadorian  Ceviches, also known as cebiches (both spellings are acceptable), are very popular all around Ecuador, but especially at the beach. One of the great things about this type of ceviche is that the shrimp are already cooked. So if you have health concerns or aren’t comfortable with the idea of trying to make homemade fish ceviche – which is typically raw fish “cooked” by the acidity of lime juice – then this one is perfect for you, especially if you want to try it for the first time. Though making fish ceviche  with fresh high quality fish and keeping it refrigerated makes it a safe to make at home dish, so once you are comfortable with the shrimp variation I recommend that you try the fish one.
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Ecuadorean Mixed Ceviche

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Ecuadorean Fish Ceviche with Shrimps Also known as Mix Ceviche (Ceviche Mixto) Ingredients: 2lb of white fish fillets (corvina, halibut, sea bass, tilapia, sole), cut into small square pieces. 2lb of shrimps. 2 red onions diced very finely. 3 Garlics 4 tomatoes diced very finely. 2 bell peppers, assorted colors, chopped very finely. ~20 small to medium sized limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade. 1 bunch of cilantro (also known as coriander) chopped as finely as possible. A few tablespoons of oil (sunflower, avocado, etc), adjust to taste. Salt to taste. Recipe: Place the raw fish pieces in a glass dish and cover it with salt and lime juice from about 10-12 limes, the fish should be completely covered by lime juice. Cover the dish with plastic wrap and place it in the refrigerator, let the fish marinate or cook itself in the lime juice for 3-4 hours. Cut the garlic in small cubes (the smaller the...
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