Entree: Panama – Ceviche Panameño (Citrus-cured raw fish tossed with onion, tomato, and cilantro typical of Panama)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 30 min

Total 35 min

Ingredients

- 1 lb (454 g) firm white fish (sea bass, corvina, or snapper), skin removed and cut into 1/2-inch (1 cm) pieces
- 1 cup (240 ml) freshly squeezed lime juice (about 8–10 limes)
- 1 medium red onion, thinly sliced
- 1 medium tomato, seeded and diced (about 6 oz / 170 g)
- 1 small green bell pepper, seeded and finely diced
- 1/2 cup (120 ml) chopped fresh cilantro
- 1 small hot pepper (ají chombo or habanero), seeded and minced (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 ripe avocado, sliced (optional)
- Patacones (fried green plantain) or saltine crackers for serving

Instructions

1. Place the fish pieces in a nonreactive bowl and pour the lime juice over them, pressing the fish down so it is fully submerged; cover and refrigerate for 20–30 minutes until the fish is opaque and firm but still tender.
2. While the fish cures, rinse the sliced red onion under cold water briefly to tame sharpness, then drain; combine onion, diced tomato, bell pepper, chopped cilantro, and minced hot pepper in a bowl.
3. When the fish is opaque, drain off about half of the lime juice (leave enough to keep the ceviche moist), add the vegetable mixture to the fish, drizzle with olive oil, season with salt and pepper, and gently toss to combine.
4. Taste and adjust seasoning; fold in avocado slices just before serving. Chill 5–10 minutes if desired, then serve cold with patacones or crackers.