Ceviche
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My lady’s family has been making ceviche for as long as they can trace back. Many of her relatives sold it either at cevicherias or in their own bars. I had also thought that ceviche was from Peru, and that was the end of the story, but ceviche is as Panamanian as the Canal. There is a little cevicheria in the former Panama Canal Zone which has a collection of empty soda bottles lining the walls from all over the world. Spots like this serve up a variety of ceviches out of large plastic tubs with a handful of saltines. Really good stuff. In the Grub Blogger kitchen, we continue this tradition with shrimp, octopus, fish or a combination thereof. Here we make one batch with a combination of pulpo and shrimp and one with fish. The traditional fish used in Panama is called corvina, but the Grub Blogger hasn’t been able to find that often in the States (although he did find some Costa Rican corvina in Miami, once). I have found that kingfish works really well, and also keeps within the tradition of using a cheap piece of fish (no need to buy $20-a-pound wild sea bass for this dish). Look for a white fleshed fish, and you should be fine. Read more…
