The Art of Colombian Ceviche: Coastal Flavours on a Mountain Lake
Colombian ceviche varies enormously by coast — Pacific versions lean on coconut milk and camarones, Caribbean versions on citrus and mango. At altitude, without direct access to either sea, we build our own version around what the reservoir gives us.
Curing without the ocean
Local tilapia stands in for the white fish a coastal kitchen would use. Instead of straight lime, we cut the citrus with tumbo — an Andean passionfruit relative — for a rounder acidity that suits freshwater fish better than pure lime alone.
Texture over heat
We keep spice minimal and let texture do the work: toasted corn, crisp red onion, and coriander stems as well as leaves. The goal is a dish that reads as fresh rather than aggressive.
A dish that travels well
It's one of the few plates on the menu that holds up equally well as a starter before the trout or as a light lunch on its own, out on the dock, on a hot afternoon.
