Ceviche Panameño
Ceviche (seh-VEE-cheh pah-nah-MEH-nyoh)
Panamanian Ceviche
Fresh corvina marinated in lime juice with red onion, cilantro, and aji chombo peppers, served ice-cold with saltine crackers — Panama's quintessential seafood appetizer.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: chilled glass bowl
Garnishes: cilantro, aji chombo slices
Accompaniments: saltine crackers, hot sauce
Instructions
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1
Dice fish into 1cm cubes. Place in a glass bowl.
-
2
Pour lime juice over fish, ensuring all pieces are submerged. Refrigerate 30-45 min.
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3
Drain most of the lime juice. Add red onion, aji chombo, cilantro, and celery.
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4
Season with salt and pepper. Toss gently.
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5
Serve immediately in chilled bowls with saltine crackers.
Did You Know?
Panamanian ceviche vendors on the Cinta Costera serve it in small plastic bags with crackers — a beloved grab-and-go street snack.
Chef's Notes
Equipment Tips
- glass bowl
- sharp knife
- citrus press
Garnishing
cilantro, aji chombo slices
Accompaniments
saltine crackers, hot sauce
The Story Behind Ceviche Panameño
Panamanian ceviche reflects centuries of coastal fishing tradition, with lime-cured fish predating Spanish arrival. The use of corvina, the country's prized white fish, and the fiery aji chombo pepper distinguish it from Peruvian and Ecuadorian versions. It became Panama City's signature street food along the waterfront.
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