Ecuadorian Ceviche

All Ecuadorians enjoy a kind of cold soup called CEVICHE, each region of Ecuador has its own recipe.

On the coast of the country, a fish known as picudo is used, in Cuenca it is prepared with trout and in the Galapagos we prefer ours with fresh lemon and the delicious Pacific wahoo, which is a white-fleshed fish found here in the Islands.

Our chef Edwin Viña, with 15 years of experience in the Galapagos Islands and who has worked with us for 5 years, agrees to share his favorite recipe:


16 ounces ripe tomato, diced. (Brunoise)
12 ounces onion, diced. (Brunoise)
6 ounces green bell pepper, diced. (Brunoise)
8 ounces of lemon juice (Except if the fish is previously cooked)
6-8 ounces of wahoo cut into small pieces (or another seafood ingredient of your choice)
Half a tablespoon of tomato sauce
Coriander to taste
Salt and pepper to taste
Olive oil, just drizzle.
*Group and snapper are not recommended for making ceviche since their meat is very delicate and breaks easily.

Mix the green pepper, onion and diced tomato with 1 ounce of lemon juice and a There are two ways to make ceviche:

*The traditional method is to marinate the cut wahoo in 6 ounces of lemon juice and 1/2 teaspoon of salt for 2 to 4 hours until it appears cooked on the outside.

*The other method is to boil the wahoo pieces in water, with a pinch of salt for about 3 minutes until it is cooked.

Once the wahoo is cooked, it's time to put the ingredients together; Add the tomato, onion and pepper, then the tomato sauce, which is slowly mixed with the fish to prevent it from breaking. Add the remaining ingredients and finally drizzle with olive oil.

Fish ceviche or any other type of ceviche is served with toasted corn, canguil or patacones. Since ceviche is a recipe that requires time and effort, I usually opt for canguil since it is easier to prepare although patacones are my favorite to dip in ceviche. Pair it with a beer and you will have a traditional lunch. If this seems like a lot of work, our chef Edwin Viña can prepare ceviche to take away with traditional wahoo, shrimp, conch, octopus, prawn and in the season from September to December, with Galapagos lobster .

Visit Hotel Solymar and let us show you one of our national delights.

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