I always have something to say about ceviche. My ceviche posts tend to be either based on years of research or completely stream-of-consciousness. This post is definitely the latter—I’m writing this on a plane as I fly back to the US for a work trip.
I had limited exposure to ceviche the first time I visited Cartagena, and thought the styrofoam cup version you described (which I enjoyed) was what I should expect everywhere. So in a way it was my gateway to the genre.
Your comment about Mercado de Bazurto being shocking is spot on. My now adult, then teenage children still talk about it as a traumatic experience!
This is such a great post - educational and mouthwatering, can't wait to return to try these dishes. Thank you!
I had limited exposure to ceviche the first time I visited Cartagena, and thought the styrofoam cup version you described (which I enjoyed) was what I should expect everywhere. So in a way it was my gateway to the genre.
Your comment about Mercado de Bazurto being shocking is spot on. My now adult, then teenage children still talk about it as a traumatic experience!