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A Culinary Journey to the Galápagos

During InTheBite’s trip to the Galápagos Islands, we had the opportunity to witness Sous Chef Raquel Mora at the Lobster Shack prepare an authentic Galápagos ceviche. Located at the Galápagos Planet Hotel, this hidden gem serves up a true taste of Ecuadorian cuisine.

Manager Juan Kayser shared a step-by-step tutorial on how to make this Ecuadorian ceviche taste as if it just came from the shores of San Cristobal Island.

“The productive waters of Ecuador have given the region a rich ceviche tradition that seafood lovers won’t want to miss.”

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Galápagos Ceviche: A Tradition of Fresh Flavors

The nutrient-rich waters surrounding Ecuador contribute to its long-standing ceviche culture. Chefs have perfected a unique version of Galápagos ceviche, incorporating a secret ingredient that balances the acidity of the limes used to “cook” the fresh dorado.

This quick and easy recipe is sure to impress your boat guests, so be sure to make enough—because they’ll be coming back for more!

Prep Time:

• 3 minutes prep
• 30 minutes refrigeration

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Ingredients for Authentic Galápagos Ceviche

• Fresh dorado, cut into one-inch cubes
• Lime juice
• Minced red onion
• Chopped green bell pepper
• Diced red tomatoes
• Salt & pepper
• Cilantro
• Unflavored carbonated water or sparkling water (the secret ingredient!)
• Olive oil or vegetable oil

Pro Tip: Keeping the order of ingredient additions ensures a perfectly blended ceviche.

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Step-by-Step Preparation

1. Prepare the Fish: Place the fresh dorado in a glass bowl and pour just enough lime juice to cover the fish.
2. Add Seasoning: Sprinkle in salt and stir to evenly distribute the flavor.
3. Introduce Aromatics: Add minced red onion and mix well.
4. Secret Ingredient Alert! Pour in carbonated water until the fish and onions are fully submerged. This will cause a light foam, neutralizing the acidity of the lime juice and giving the ceviche a smoother taste.
5. Enhance the Flavor: Stir in chopped green bell pepper and diced tomatoes.
6. Fresh Herbs: Toss in a generous handful of cilantro for an authentic Ecuadorian touch.
7. Final Touch: Drizzle olive or vegetable oil to bring all the flavors together.
8. Refrigerate: Let the ceviche chill for at least 30 minutes before serving.

“In Ecuador, ceviche is traditionally served with plantain chips or popcorn—perfect for a true local experience.”

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Enjoy Fresh Ceviche Onboard

If you’re heading out for a fishing trip where you’re likely to catch dorado, this recipe can easily be prepared on the boat. Just pre-pack the ingredients and combine them when ready—keeping the lime juice and carbonated water separate until it’s time to mix everything together.

For more information on traveling to Galápagos, Ecuadorian ceviche recipes, or other fishing destinations, send us a message!

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