Ceviche, as it is taking off in Colombia, combines elements of both Peruvian and general Latin American preparations. In general, it is closer in resemblance to Peruvian ceviche with large chunks of fish flesh as opposed to finely diced pieces of fish. Flavors tend to represent the entire region though and are considerably more varied than in Peru. In Bogota, one of the best outlets is 80 Sillas in Usaquen in the north of the city.

The Nikkei (Japanese-Peruvian) take on ceviche is tiradito. Like ceviche raw fish is marinated in lime juice, where the citric acid cooks the fish. It is served in a number of ways, but the common traits are thin slices of fish. Usually there is a thick aji-based sauce (a yellow… Read More →