A favorite for any guest who has traveled on the Galapagos Island tour aboard the Evolution, chef Wellington Montero shares his ceviche recipe. For an added Ecuadorian flavor, don’t forget to add popcorn!


Serving for four persons:


Sliced onions - 4 ¼ ounces
Thin cut green peppers - 3 ½ ounces
Lime or lemon juice - 1 ounce
Orange juice - 2 ounces
Ketchup - 2 soup spoon full
Olive oil - ½ a soup spoon 
Salt - ½ a coffee spoon 
White pepper - ¼ a coffee spoon 
Sliced tomatoes - 1 thinly sliced tomato
Shrimps or prawns - 1 pound


  1. Cook shrimp for 30 seconds in 2 ½ cups of boiling water, with half a spoon of salt, ¼ spoon white pepper and a little onion and celery.
  2. Let shrimp cool.
  3. Mix onions, peppers, lime juice, oil, salt and pepper. 
  4. Let rest for 3 minutes and add orange juice, ketchup, 1/2 water from boiling shrimp and shrimp. 
  5. Chill for 1 hour and serve.

Have a nice bottle of dry white wine or a cold beer with it and enjoy! 

Tips for making Ceviche with other seafood:

For lobster: Cook lobster in boiling water for 20 minutes and then proceed the same way.

For fish: Salt fish first, and out of refrigerator, soak in lemon juice for 3 hours with onions, salt and pepper. After 3 hours, throw away lime and onions and do the same mixture as on original recipe.

For any other shell fish and crab: Prepare mixture and add fresh sea ingredient last on mixture and let rest for 3 to 5 minutes before chilling.