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Food safety is the main concern for all food retail establishments because with its quality is created in the offer, and poisoning due to the intake of damaged products is avoided; This work proposes the technical improvement of the offer in the association of cevicheros in the Commune Montañita, province of Santa Elena, Ecuador. In the present work, studies of different bibliographic sources will be carried out to determine what measures are correct for the preparation of the dishes of this organization; Also, as a fundamental point, the data collection will be with a mixed methodology based on surveys and interviews to three groups which are: government representatives and researchers, in charge of sales in the different positions of the cevicheros association; and to diners or tourists. With the knowledge received by the exploratory inquiry, it is possible to proceed to the creation of a gastronomic technical proposal which encourages the proper use of hygiene standards when handling different types of food. A microbiological analysis of the ceviche’s that is sold in this association will be carried out, to ensure the use of security techniques which enhance the food supply and in turn promote culinary tourism. Keywords: food safety, Montañita, Cevicheros Association, microbiological análisis, gastronomic technical proposal