Words
- by Roberto Rocha
- published from Colombia
- on 2009.10.13
How to make Cartagena ceviche
Cartagena is a city that seduces you from every angle and through all the senses, from the most ornate, flower-adorned cathedral to the smell of greasy arepas wafting from street vendors.
I happened on these ceviche mongers one afternoon and any doubts I had over the freshness of the seafood were dispelled once I tasted it. Their allure is in their folksy simplicity: the sweetness of the tomato sauce with the tang of lime and the bite of the ají. I went back for more every day I was there.
Here Santander, my favourite vendor of the bunch, shows you how to prepare it at home.
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