Ceviche (Panamanian)
The market ceviche: Panamanian ceviche — corvina (sea bass) marinated in lime with onions, culantro and chiles, eaten with saltines or in patacones cups at the Mercado de Mariscos.
What it is
The market ceviche: Panamanian ceviche — corvina (sea bass) marinated in lime with onions, culantro and chiles, eaten with saltines or in patacones cups at the Mercado de Mariscos. Ingredients: corvina, lime juice, red onions, culantro, aji chombo (the Panamanian fire, used with respect), salt; saltine crackers or patacones. Recipe: 1) Cube the fish. 2) Marinate in lime until just opaque. 3) Add onions, culantro and chile. 4) Serve cold with crackers. Serve: at the fish market and beach restaurants. Flavor: bright, herbal, fiery. History: Panama's two coasts supply the fish; its ceviche (with culantro, not cilantro) is a point of pride. See also: Sancocho (Panamanian), Carimañolas.
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