In a bowl, mix the rice vinegar with the soy sauce, a teaspoon of powdered ginger and a little salt.

Place the Ecuadorian Roots tuna steaks in the bowl, soaking them well in the marinade, turning occasionally. Let them rest for at least 15 minutes (If you can leave them for an hour, the better!).

Put the sesame seeds to toast over medium heat.

Let the seeds roast, stirring them from time to time. In a matter of 3-4 minutes they will be ready, you will notice that they give off their characteristic smell and brown slightly.

In a skillet over high heat put the Ecuadorian Roots tuna steaks and cook for just 10 seconds on each side.

After those 15 minutes, put the sesame seeds on a plate and spread the Ecuadorian Roots tuna steaks on top so that the seeds stick everywhere. You have it ready!

When we have the Ecuadorian Roots tuna fillets, we spread them with salt on all sides and reserve. In addition, you must prepare the marinade, for this the garlic is chopped and crushed in a mortar with the parsley, adding a little olive oil to the mixture.

When cooking the tuna steaks, heat the grill or griddle over high heat and roast them seasoned.

First we do it, on the one hand, for a very short time, making sure that it is golden on the outside, but very lightly cooked on the inside. Then, we spread the surface with the marinade mixture and turn it over. Keep cooking for a few seconds until golden brown.

As you can see, this recipe for grilled tuna is a simple dish, but with a lot of flavor. It is a light meal with a minimum caloric intake, so you can include it in your diet to lose weight.

Chop the onion very very finely, and reserve.

Now cut the Ecuadorian Roots tuna fillets into small cubes.

In a bowl mix the soy sauce, sesame oil, wasabi, ginger and a little salt.

Add the chives and tuna to the bowl, and stir well with the marinade, which is completely impregnated. Let it rest for at least half an hour before serving.

Cut the avocado into small cubes and put it in another bowl. Drizzle on top with the lime juice, a little salt and a tablespoon of olive oil. Stir well.

When the tuna has settled long enough, you can directly plate your tartare.

Get yourself a plating mold, either round or square.

Well, to serve, place the mold on the plate where you are going to present it, and fill the bottom with a layer of avocado.

Put the tuna on top and mash a little too.

Now remove the mold, sprinkle with sesame seeds and… voila!

Cut a red onion in a feather, wash it well to remove a little of the strong flavor. Place it in a bowl and mix with the lemon juice, reserve in the fridge.

Heat the oil in a pot, add the remaining chopped onion, the chopped tomato, the crushed garlic and sauté. Add the water and boil for about 15 minutes. Then add the Ecuadorian Roots tuna fillets, cook for approximately 15 minutes or until the fish is cooked.

Meanwhile, peel the yuca and cut it into thick sticks. Take the tuna out of the broth and shred it into smaller pieces. Add the yuca to the broth and cook for about 20 minutes. Salt and pepper.

Chop the coriander and mix it with the onion previously pickled with lemon and serve.

Salt and pepper the fish and reserve.

In a hot pan with oil and achiote, add the peppers, onion and tomato to fry until the onion becomes transparent, stirring several times. Then add the Dorado Ecuadorian Roots fillets.

Add the coconut milk.

Cook for 10 minutes or until the coconut milk thickens and makes a sauce.

Rectify flavors with salt and pepper.

Once ready, serve hot.

In a bowl we add the lemon juice with garlic, coriander. salt and pepper to taste. We leave it covered for a few minutes so that the ingredients are macerated in the lemon juice.

Cut the paprika, chili, onion, cilantro to decorate and reserve.

Clean and cut the Dorado Ecuadorian Roots fillets into very thin slices, season with salt. Arrange them on a plate slightly overlapping each other.

Blend the red onion, celery stick, lemon juice, chili to taste, garlic, grated ginger, a Dorado fillet and cold water with ice. Sift once blended.

Pour this mixture over the Dorado slices, bathing each one of them. Let it rest in the fridge for about 10 minutes.

Cover the Dorado Ecuadorian Roots fillets in a bowl with olive oil, chili powder, peppers, and salt. We rub with the lime zest and garlic. Cover with cling film and let it rest for 4-8 hours in the fridge.

In a hot frying pan with oil, fry the floured Dorado fillets for 3-4 minutes. Once ready, let it rest on a plate with absorbent paper for the fat.

In another pan, we heat the tortillas.

We put a fillet of Dorado Ecuadorian Roots on top of the tortillas. We divide the rest of the ingredients among the tacos: cheese, cabbage, onion, tomato, avocado, and cilantro. Serve immediately.

Dorado Ecuadorian Roots fillets.

Season the fillets with salt, pepper and cumin.

Brown them in two tablespoons of oil, separate and keep warm.

Besides, make a rehash with onion and garlic.

Add the peanut paste blended with a little water, let it thicken; Season with salt and pepper.

Serve the sauce over the fillets and sprinkle with the parsley.

Rub the onion slices with a tablespoon of salt, then rinse well with cold water.

Boil the Ecuadorian Roots 51/60 shrimp in a pot. Reserve that water.

Mix all the ingredients in a large bowl including the water that the shrimp were boiled in and chill in the refrigerator for at least one to two hours. Taste and adjust the salt if necessary.

Melt the butter or heat the oil in a frying pan.

Add the garlic and fry for a minute.

Sprinkle the Ecuadorian Roots shrimp (26/30) with salt and pepper to taste.

Add the shrimp to the pan and cook on both sides.

Add the white wine and let it reduce by half.

Sprinkle with chopped parsley or cilantro once ready to serve.

Season the Ecuadorian Roots Shrimp (26/30) with salt, pepper, 1 teaspoon of cumin and the crushed garlic, let it rest for an hour in the refrigerator.

Boil enough water in a large pot, add the shrimp and boil for about 2 minutes.

Remove the shrimp from the water, but save 2 ½ cups of the water in which they were cooked to later cook the rice in a pot.

Heat the oil in a pot to make the rice, add the minced garlic and cook for about 3 minutes over medium heat.

Add the rice and mix well, add the 2 ½ cups of water where the shrimp were cooked. Bring the water to a boil and reduce the temperature.

Melt the butter over medium heat in a large skillet and fry or fry with the onion, bell pepper, tomatoes, parsley, ground annatto, the remaining teaspoon of cumin, salt and pepper. Cook the rehash for about 10 minutes, stirring.

Add the white wine to the fry and cook for 5 more minutes.

Mix the fried and shrimp with the rice once ready.

Sprinkle with chopped parsley.

Heat the oil to 350F or 180C in a pot (minimum 5 cm deep) with high walls.

Place the flour on a plate.

Place the egg, milk and salt in another. Beat until blended.

In another plate mix the breadcrumbs with the parsley and basil.

Press each Ecuadorian Roots shrimp (26/30) into the flour, letting the excess fall. Then pass it through the egg batter and then cover it in breadcrumbs. Place the prepared shrimp on a tray, without touching.

Fry the shrimp for 3-4 minutes. Remove to a bowl covered with absorbent paper.

Serve hot.