Guayaquil continues to open spaces for good gastronomy.Eating as at home is possible when behind the ventures there is a family history in between. La manabita Benita Sánchez, de 69 años, y su exquisita sazón fueron la motivación para abrir —en el 2015— Los Ceviches de Mamina, un restaurante que desde sus inicios se asentó en la ciudadela Acuarela del Río (mz. 1125, solar 3), se expandió a la vía Samborondón (av.Main of Entrerríos, Mz. z1, solar 35-36) y actualmente se ha instalado con un tercer establecimiento en el centro de la ciudad (Vélez 305 y Escobedo).

Paola y Érika Cevallos, hijas de Mamina —como la llaman en familia a Benita—, comenzaron con este emprendimiento.“The mamina is our mother and it is the one who gave us the seasoning to start this business.The mamina is originally from El Carmen.The first to learn to cook as she was Paola, ”says Érika.

The kitchen, that space where the best conversations and family gatherings occur, was also the place where Paola followed in the footsteps of his parent to continue with the tradition of preparing the ceviches and letting the matriarch rest of this task to the matriarch. Al negocio se sumaron Doménicka Mendoza, hija de Paola, y la autora del sobrenombre de su abuela; y María Isabel Massuh, cuñada de Paola y Érika.

“The first ceviche we did was the traditional fish, because we have different sauces;From there the flow came and we were increasing.While I worked in Quevedo, in the Ministry of Health, I proposed to my sister and sister -in -law Sell Ceviches.We start with home deliveries.Then people asked us to get a local, and that's how we open our first place, ”says Paola.

The fish and shrimp ceviches were the first of their letter.Then they joined the special salsa of the house (a family secret recipe), then the crab and octopus appeared.Currently in the letter they have Corviche (from Albacora, accompanied by peanut sauce), ceviches with five types of sauces, rice (shrimp, octopus, mixed), appanados (fish, shrimp and mixed).

Mamina remains an important figure for the development of this business, says érika.“To this day, my mom and my dad have a mission: they are our quality control.They are the ones who are always behind, seeing that the taste, the recipe, the freshness of the ingredients are maintained as six years ago.They arrive in surprise to all the premises, ”he adds.

The attention at the center of the center, from Monday to Saturday, begins at 09:00 and ends at 4:00 p.m.And in the two of the north of the city, from Tuesday to Sunday, from 09:00 to 3:00 p.m..

"The idea of opening in the center came to us.We were not looking for a place in this area, but the owner looked for us and said it was available and we decided.We are superb, thank God.We receive everyone at home, ”says Doménicka.

Érika also argues that, for the family, the ceviches of Mamina “are a fortress;Apart from being together in a business, we are a very united family, and that support that we have one of the other, in addition to the mamina, we are always giving the face, that is our strength.Mamina is happy, she and our dad, José Cevallos Zion, are proud ".

They also ensure that the next dish to include in its menu is the Viche de Mariscos, a recipe that they are still trying to take it to the restaurant.“It took a year and a half, two years to achieve the season of the mamina, in which it is the same and that she likes;After that time we find the season and we can train us.She is always involved and proof constantly so that nothing changes, ”adds Érika. (I)