There are several Ecuadorian dishes that are typical to the various regions in the country. For example, costeños (people from the coast) prefer fish, beans, and plantains (unripened banana like fruits), while serranos from the mountainous regions prefer meat, potatoes, rice, and white hominy (mote). Regional examples include ceviche from the coast, which is prepared in many different ways, but basically consist of seafood (fish, shrimp, etc.) marinated in lime juice, as well as cassava (yuca) bread, plantains served with crushed peanuts or salprieta, and encebollado, the most popular dish on the coast, that contains a marinade with large chunks of fish, onions, and various regional spices. In the province of Esmeraldas most of their typical dishes are cooked with coconut.