Ecoventura cruises the Galapagos Islands. Culinary school-trained chefs of Ecoventura have introduced a reduced calorie, healthy dining menu, built around natural and organic foods purchased locally from island farmers.
Santiago Dunn, owner, commented, “In general, our yachts tend to attract a more active and health-conscious clientele who are also concerned about environmental issues. We make it our mission to cater to our clients with more varied activities on the Islands, taking full advantage of snorkeling, longer interpretive hikes, kayaking, even scuba diving.”
“We have specifically tweaked our menus to avoid fried foods and high calorie sauces, while reducing the fat and sodium content that may be popular with locals but not with our guests.”
Fresh Corvina 2 lbs
Lemon 1/2 cup
Salt 1 tbsp
Black pepper 1/2 tsp
Mustard Powder 1 tsp
Red onions 1/2 cup
Cilantro 1 tbsp
Canola Oil 1/8 cup
Cut the fish into 3/4 inch cubes.
Cut the onion in small dices. Add the onion to the lemon juice and oil and then pour over the fish, marinating it in the refrigerator for four hours.
Add the mustard, chopped cilantro, salt and pepper.
Serve with plantain chips and/or corn tostados or chips.
Recipes Courtesy of Ecoventura – http://www.ecoventura.com/
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