A peek at the amazing wildlife of the Galapagos Islands and a recipe for the best ceviche I've ever eaten, courtesy of the boat's Chef Wellington.
For the shrimp ceviche:
1 1/2 pounds shrimp, peeled and cleaned
1 cup shrimp water
1 1/2 tablespoons finely chopped red and green bell pepper
1 1/2 tablespoons finely chopped purple onion
1 tablespoon chopped fresh cilantro
1 1/2 tablespoons finely chopped tomato
3 tablespoons fresh lemon juice
1/2 teaspoon salt
2 1/2 tablespoons ketchup
1 teaspoon vegetable oil
Popcorn for garnish
Boil shrimp in water for five minutes. Place cooked shrimp in medium bowl and add 1 cup shrimp water. Stir in remaining ingredients and serve immediately, topped with popcorn. Serves 2 - 4.