Panamanian Fresh Fish Ceviche

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This bright, citrus-forward Panamanian-style ceviche cures tender white fish in a tangy blend of fresh lime and orange juice, then tosses it with crisp onion, cilantro, and a gentle kick of habanero. It is the classic coastal appetizer served on hot afternoons, traditionally scooped onto crisp fried plantain slices or saltine crackers.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 2 gFat
• 0.5 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 4 gSugar
• 32 gProtein
• 620 mgSodium
• 720 mgPotassium
• 60 mgCalcium
• 1.5 mgIron
• 45 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the fish and citrus cure

• 1 lb fresh skinless white fish such as corvina or sea bass, cut into 1/2-inch cubes
• 3/4 cup freshly squeezed lime juice (about 6 limes)
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon kosher salt

For the vegetable mix

• 1 medium red onion, thinly sliced and rinsed under cold water
• 1/2 cup chopped fresh cilantro leaves
• 1/2 green bell pepper, finely diced
• 1 small celery rib, finely diced
• 1 small Roma tomato, seeded and finely diced
• 1 small habanero or aji chombo pepper, seeded and minced
• 1 garlic clove, minced
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Worcestershire sauce (optional)

For serving

• Patacones (fried green plantain slices) or saltine crackers
• Lime wedges

Directions

1. In a nonreactive glass or stainless-steel bowl, combine the cubed fish, lime juice, orange juice, and salt. Stir gently so all pieces are submerged, then cover and refrigerate for 25 to 30 minutes, until the fish turns opaque and firms up.
2. While the fish cures, combine the sliced red onion, bell pepper, celery, tomato, habanero, garlic, cilantro, black pepper, and Worcestershire sauce in a separate bowl. Toss well and set aside in the refrigerator.
3. Drain about half of the citrus juice from the fish, leaving just enough to keep the pieces moist. The fish should look opaque white and flake easily when tested with a fork.
4. Add the chilled vegetable mixture to the cured fish and fold gently with a spatula so the delicate cubes do not break apart.
5. Taste and adjust seasoning with additional salt, lime juice, or habanero depending on how bright or spicy you want the final dish.
6. Cover and let the ceviche rest in the refrigerator for 5 minutes so the flavors meld and the vegetables stay crisp.
7. Serve immediately in chilled bowls or martini glasses, accompanied by crisp patacones or saltine crackers and extra lime wedges on the side.

Cook’s Notes

• Always use sushi-grade or freshly caught fish, as it will not be cooked with heat; frozen fish that has been thawed in the refrigerator also works well.
• Do not cure the fish longer than 30 minutes or it will turn mushy and lose its delicate texture.
• Ají chombo (Panamanian Scotch bonnet) is the traditional pepper; substitute with habanero for a comparable fruity heat.
• For best texture, combine the fish and vegetables only right before serving so the onion stays crunchy.
• Patacones (twice-fried green plantain slices) are the classic Panamanian accompaniment and add a wonderful starchy contrast.

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