Lobster
“Growing up in Ecuador’s Galápagos Islands, seafood was huge. My uncle, a fisherman, specialises in hand-diving for lobsters, and one of my earliest barbecue memories is of a family boat trip to a deserted beach, where we grilled them fresh. We cooked them halved, shell-down on the embers, brushing them with one of my favourite marinades, aliños – a paste of crushed onions,
