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Panamanian Ceviche

Name: Panamanian Ceviche
Total time: 30 min
Yield: Serves 4
Cuisine: Panama
Ingredients: 300g (sashimi-grade) White Fish Fillet; 100ml Lime juice; 1/2 Onion; 1/3 Celery; 1 Green Chili Pepper; A pinch Cilantro; 1/2 tsp Salt; A pinch Black Pepper

Side Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐

White fish cured with lime, onion, and chili — a refreshing starter famous at Panama's fish market.

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📖 The Story Behind This Dish

Panamanian ceviche is diced white fish (corvina) cured in plenty of lime juice with onion, celery, chili, and cilantro. It's the specialty of Panama City's fish market (Mercado de Mariscos), sold in small cups and eaten with crackers.

🌆 Where it's eaten: At stalls in Panama City's fish market, plastic cups of white ceviche are lined up and handed over with crackers.

🥕 Ingredients (serves 4)

White Fish Fillet 300g (sashimi-grade)
Lime juice 100ml
Onion 1/2
Celery 1/3
Green Chili Pepper 1
Cilantro A pinch
Salt 1/2 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Cut the white fish into 1cm cubes.
Finely chop the onion and celery and mince the green chili.
Mix the fish, vegetables, lime juice, and salt in a bowl.
Cure in the fridge at least 1 hour until the fish turns white.
Add chopped cilantro and pepper and serve cold.

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