Seviche de Camarones

Because the Galapagos are a land and sea preserve, even the fish gets flown in from the mainland of Ecuador. The marinated shrimp, however, was a highlight. The recipe is from the chef on board the Flamingo, who spoke no English, with a translating assist from the naturalist, who spoke no cooking!

Llapingachos with Peanut Sauce

These potato cakes were the other worthy recipe served on board.

Popcorn, corn nuts and plantain chips

These accompaniments were served with meals in Quito.

Ginger roasted chicken breasts with papaya coconut cream

This recipe is from a winery in the Sonoma valley, California

Pork with Madeira sauce

This recipe is adapted from a dish served at Chez Panisse, the home of new American cuisine in Berkley, California

Apple Rice

Originally teamed with the chicken recipe above, we think this works well with the pork entrée, too.

Ecuadorean green salad

Tomatoes, cucumbers and avocados, dressed modestly

Chocolate – banana bread pudding with roasted banana butterscotch sauce

We don’t remember exactly where we saw this dessert: possibly at John Ash in Santa Rosa, CA.

Blueberry – mango cobbler with corn meal crust

We encountered this dish at Mustard’s Grill in the Napa Valley. Mustard Grill has its own vegetable gardens, but we doubt the blueberries are grown on location.

Chocolate macadamia nut coffee, decaffeinated

Sonoma County Wines, Tropical Punch, and Assorted Other Beverages