Ceviche Panameño
The Quirky Foodster Team
Ingredients
- Firm white fish (corvina or similar), diced — 500 g (1 lb 2 oz)
- Lime juice — 240 ml (8 fl oz)
- Onion, thinly sliced — 1
- Celery stalk, finely chopped — 1
- Chilli, finely chopped — 1
- Chopped coriander — 2 tbsp
- Salt — to taste
- Saltine crackers, to serve
Method
- Combine the diced fish with the lime juice in a non-reactive bowl, ensuring the fish is fully submerged.
- Refrigerate for 20–30 minutes, or until the fish turns opaque, indicating it's 'cooked' by the citrus.
- Drain off about half the lime juice.
- Add the sliced onion, celery, chilli and coriander, tossing well.
- Season with salt and chill for a further 10 minutes before serving with saltine crackers.
Introduction: Fresh fish cured in lime juice with onion and chilli, a bright, refreshing Panamanian starter showcasing the country's abundant seafood.
Cultural Background: With coastlines on both the Pacific and Caribbean, Panama has a strong ceviche tradition, the fish 'cooked' by the acidity of citrus, a simple, refreshing dish enjoyed as a starter especially in warmer weather.
Tips: Use only the freshest fish, as this dish relies on very high-quality raw ingredients. Don't over-marinate, as the fish can become tough if left in the acid too long.
Variations: Add diced tomato for extra colour and freshness. Serve in a glass with a little of the citrus marinade (leche de tigre) as a drink alongside.
Storage: Best eaten fresh; refrigerate leftovers in an airtight container for up to 1 day.
Reheating: This dish is served cold and is not reheated.
FAQs:
Q: Is the fish actually raw?
A: The acidity of the lime juice denatures the proteins, similar to cooking, making the fish safe and giving it a cooked texture and appearance.
Q: What fish works best?
A: Corvina (a type of sea bass) is traditional, though any very fresh, firm white fish can be used.
- Firm white fish (corvina or similar), diced — 500 g (1 lb 2 oz)
- Lime juice — 240 ml (8 fl oz)
- Onion, thinly sliced — 1
- Celery stalk, finely chopped — 1
- Chilli, finely chopped — 1
- Chopped coriander — 2 tbsp
- Salt — to taste
- Saltine crackers, to serve
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