(The Panama Gringo) I’ll admit, the first time I ever tried ceviche in Panama I was a bit skeptical. Fish that is “cooked” in lime juice sounds a little scary but it’s actually completely safe and incredibly delicious if prepared correctly. Ceviche (pronounced se-vi-chey), a traditionally Peruvian dish, is any type of fresh fish or seafood marinated in a citrus base of limes or lemons long enough for the proteins in the fish to become edible and safe. The recommended soaking time for most fish is about 3 hours, however, very fresh or sushi grade fish can be soaked for shorter amounts of time. The dish comes in hundreds of versions from shrimp and octopus to mango ceviche; however, my personal favorite is the traditional Peruvian version. In this dish fresh sea bass is used and accompanied by red onions, garlic, cilantro, salt, pepper, jalapenos or chilies, and fresh squeezed lime juice.
Ceviche originated in Peru, but has become a popular dish across the coastal regions of the Americas and into Mexico. I’ve had the privilege of sampling dozens of different ceviche dishes during my time in Panama, Costa Rica and Mexico but every time I excitedly try to explain it to my friends and family back in the states I’m mostly countered with snarls and disgusted remarks. How could fish that has never touched heat be edible, let alone taste good? Allow me to explain.
I’ve made my own ceviche on several occasions and this version, which happens to be the traditional Peruvian style I mentioned above, is by far the easiest and tastiest: You begin by cutting the raw fish(about 1lb for 4-5 servings) into small chunks or cubes about 1 inch by 1 inch. Then chop up your cilantro (about ¼ cup to taste), 1 small red onion, 1-2 garlic cloves, and 5 med jalapenos seeds removed and sliced or 3-4 small chilies sliced (you can add more or less peppers depending on your desired heat). Mix all of the ingredients together in a large glass bowl and cover until submerged with fresh squeezed lime juice. Wait about 3 hours then drain thoroughly and place on a large serving dish. I like to garnish with large lettuce leaves, steamed corn on the cob and sweet potatoes for a truly authentic Peruvian meal any seafood lover would appreciate. Still skeptical? I was until I tried it for myself. From that point on it’s been an undying culinary love affair between the dish and I that I can almost guarantee you will share as well.
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