Ceviche

While Ceviche is not a Panamanian specialty (most historians think it originated in Peru), it is one of the country's most popular seafood dishes. Ceviche is generally cooked using Corvina, a local sea bass, or shrimp in this region. It is tangy and citrusy, and it is perfect for a light, refreshing lunch in the tropics. Make a beeline for the Mercado de Mariscos in Panama City, an outdoor fish market providing some of the city's freshest and cheapest ceviche.

Ingredients:

• 1 pound of fresh fillets (you can choose sole, red snapper, rockfish, cod, or seabass)
• 1/2 cup lime juice, freshly squeezed
• 1 teaspoon cilantro (you can also use cilantro)
• 1 Habanero Pepper
• 1/4 cup chopped celery stalk
• 1/2 teaspoon of finely chopped garlic
• 1/2 medium finely chopped Spanish onion
• 1/2 grapefruit segmented
• Salt
  

Instructions:

• Cut the fish into bite-size pieces and place them in a big glass dish with the onions, habanero, celery, and culantro. Mix them with the fish and lime juice to combine.
• Refrigerate the bowl for at least 6 hours.
• Serve with grapefruit, salt to taste, and fried yuca in a bowl.