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Find. Eat. Drink.
Edition: 14 July, 2010
Panamanian Style Ceviche
Panamanian Style Ceviche

Hot town, summer in the city...

With temperatures rising, sidewalks heating up, and hairdos turning into Brillo pads, who wants to crank up the stove?

Despite the heat, it'll be alright...

Cool down with Louisiana chef Adolfo Garcia's Panamanian Style Ceviche recipe. No need to turn on the burner, in fact... it's so easy, you really just need to know how to squeeze a lime.

Panamanian Style Ceviche

Yield: 4 servings

Ingredients:

  • 1 pound freshest available local white fish (such as Dorado or Red Snapper)

  • 1 large red onion

  • 2 Habanero peppers

  • 1 cup fresh squeezed lime juice

  • Salt to taste

  • 12 salt crackers

Directions:

  1. Dice fish into quarter by quarter inches.

  2. Place into a glass or stainless steel bowl.

  3. Small dice the onions, squeeze limes and fine dice the habeneros.

  4. Add all the ingredients together and season to taste with salt.

  5. Chill for 3-4 hours, taste again for salt and serve with crackers.
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