Inspired by regions in Mexico & Latin America, La Condesa will be serving a rotation of off-the-menu summer ceviche during dinner and brunch beginning on Thursday evenings and running through the weekend (while supplies last).

With an eye toward only the finest ingredients, Chef Rick Lopez and his team consistently partner with environmentally conscious purveyors both locally and nationwide. This summer’s ceviche specials will be sourced from family-run Sea to Table, a company that sustainably harvests its seafood directly from the coasts. A rotating selection of specialty frozen cocktails will also be available in conjunction with these summer ceviche specials.

Menu Features

Leche de Tigre – Alaskan halibut, Fagan Family Farms tomatoes, tiger’s milk, red onion, celery
Poke – Sockeye salmon, Hausbar Farms guajes, soy, yuzo kosho, avocado
Coconut Rayado – With coconut-citrus salt rim


Poached conch, aji amarillo, pineapple, joe’s tomatoes, grilled scallion oil, serrano
Aguachile Ceviche La Condessa


Tomatillo-chile water, jalapeño, scallops, avocado salpicón, crispy ginger, pea tendrils
Hi Tai La Condessa

Hi Tai

Bacardi gran reserva, dry curaçao, orgeat, lime and hibiscus syrup

About The Author

Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

Related Posts

Leave a Reply