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Tasty delights to tickle the tastebuds onboard the M/C Galapagos Seaman Journey

Tasty delights to tickle the tastebuds onboard the M/C Galapagos Seaman Journey ( The M/C Galapagos Seaman Journey is one of finest catamarans cruising the waters of the Galapagos Islands. One of most unique and tasty features onboard this first-class expedition vessel is undoubtedly its food. Offering always the best of sea, international, and fusion cuisine, the boat’s chef also specializes in very unique dishes native to Ecuador and even to the Galapagos Islands. Such a dish is the fish ceviche, a true exotic delicacy found onboard a cruise of the Enchanted Islands!

The fish ceviche is a type of tomato, lime, and onion cocktail that is usually served as either a starter or main dish. Although the Ecuadorian ceviche originated on the Ecuadorian coast, it is one of the most iconic dishes associated with the country and the Galapagos Islands. It is prepared by combining all the ingredients to create a type of soup. First the “broth” base is prepared by mixing a tad of mustard with a tad bit of ketchup. Then the diced tomatoes, green peppers, and onions are added to the mix.

Next, the main part of the ceviche, raw fish marinated in lime, is added to the plate. Adding lime juice and olive oil along with another portion of tomatoes, onions, and green peppers, all ingredients are then mixed together well to create an explosion of flavor. The dish is finally garnished and served with pieces of lime or lemon and with green plantain chips. It is a delicious meal to accompany with freshly-squeezed juice or a cold beer.

This special meal is the product a very special chef. It is made by Adolfo Morocho, who’s been a professional trade chef for 17 years - 10 in the Galapagos Islands. Born in the town of Guano near Tena in the Ecuadorian rainforest, he returned from aboard after many years away to work in his native region. He came back to help his epileptic father who worked in an Amazon lodge, yet he never imagined he would follow his father’s footsteps and become a chef. This because he never had any particular interest in this career, and he even disliked his first experiences in the kitchen, especially when he had to witness the gutting of a chicken. Nevertheless, he started liking the job once he was taken under the wing of the lodge’s head chef, and he now claims he will cook until the day he dies!

After years of perfecting his culinary abilities in the heart of the Amazon, he made a dramatic change of scenery to the Galapagos Islands. However, he didn’t leave without expertise in costal food. His mentor taught him many international and Ecuadorian dishes, but he always recalls the fish ceviche fondly as it was the first coastal dish that he learned, and it is his personal favorite. Coincidently, he learned to make the fish ceviche the way it is prepared by the local Galapagos populations. That is, marinating the fish a day before with lime rather than cooking the fish like it is done in other areas of the country and adding diced tomatoes instead of making a type of tomato broth - a unique technique that conserves the fish’s fresh, juicy flavor and gives the dish a powerful citric flavor.

The Ecuadorian ceviche is also prepared with octopus, shrimp, scallops, lobster, and various combinations of these seafood treats. It is served with green plantain chips, another signature food from Ecuador, popcorn, and some unique local corn-related grains such as tostado or chochos. Other countries such as Peru and Colombia have versions of this dish, but it is prepared and served differently in every region.

Adolfo recommends his dish for a good nap and for a chuchaqui, the local word for hangover, as ceviche and a beer are known as the local remedies to counteract a night of partying! The fish ceviche, another marvel to discover when touring the Galapagos Islands onboard the Galapagos Seaman Journey!

The M/C Galapagos Seaman Journey is a boutique yacht catamaran offering superior comfort, size, style, and stability with well-furnished areas offering comfort and privacy. Each journey has a maximum capacity of 16 passengers allowing both intimacy and camaraderie at the same time. The journey provides the perfect combination of adventure, comfort, service, and excellence.

Journey operations will begin January 2013. For more information about the Galapagos Seaman Journey, visit . For more information about South American tours, go to .

PHOTO: Chef Adolfo Morocho / Image via

MEDIA CONTACT: Marcel Perkins, Email:, Telephone Number: +59322867377, Skype: ecuadorboutiquetravel

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