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.”

Corvina Ceviche

Serves Six


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 –

This month on The Big Blend Magazine, we featured Pan Seared Snook (or Red Snapper) with Mango Salsa. Click here for that recipe.

Big Blend Magazine
Member: Society of Professional Journalists

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards