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Latin American · V The Canonical Dishes

Ceviche panameño (Panamanian corvina ceviche)

‹ The Canonical Dishes

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I

Origin

Panama — Pacific coast and Bay of Panama; Panamanian fishing culture; related to the broader Latin American ceviche tradition

II

Description

Panamanian ceviche uses corvina (white sea bass) as the defining fish, acid-cured in fresh lime juice with ají chombo (Panamanian scotch bonnet), celery, white onion, and cilantro. Unlike Peruvian ceviche (which serves quickly after a brief cure), Panamanian ceviche is traditionally left to cure for 30 minutes to several hours, producing a firmer, more fully opaque texture. Ají chombo (scotch bonnet) provides the distinctive floral, fruity, intense heat that defines Panamanian ceviche from all others.

III

The Thread

—Peruvian ceviche clásico (same acid-cure technique)
—Mexican aguachile (similar cold spiced seafood)
—Ecuadorian ceviche (tomato-juice base — different but parallel)
IV

Flavour Context

Bright lime-acid, clean white fish, floral-fruity heat from ají chombo, fresh herbs — the celery provides a unique savoury crunch

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