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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…
Ceviche, Octopus, Panama, Pulpo, Seafood, Shrimp
Pulpo al Ajillo (roughly, “Octopus in Garlic Sauce”) is a good mid-week lunch for working folk, if you have some prepared pulpo in your fridge (which the Grub Blogger makes sure is always the case.) The dish is just a simple garlic sauce, tossed with the pulpo, and served with rice or patacones. (See my entry on pulpo for how to prepare the octopus) This dish is found in just about everything Panamanian restaurant, but is especially good the closer you are to the sea. Like other Panamanian dishes, I have added a few elements from my days in New Orleans and cooking school to the classic preparation. I use some lime zest, cajun seasoning and herbs de provence, along with loads of fresh garlic. The other ingredients are butter and olive oil, which form the base of the sauce. This dish comes together quickly, so make sure you have any side dishes ready beforehand. Read more…
Octopus, Panama, Pulpo, Seafood
Octopus is intimidating. And foreign to most Americans’ palate. I was weary of it, but it such a staple in Panama (where is it called pulpo), that I tried it with reservations, and loved it. I order it often at tapas restaurants, and cook it in my home kitchen more than most. Almost the entire creature is edible, so you get a good yield. It is also super-easy to prepare. After boiling, the pulpo softens enough for you to chew it easily, but retains a nice al dente texture. Pulpo has a slight seafood flavor, a bit stronger than calamari or scallops, and picks up other flavors really well. I always try to keep a whole, raw octo in my freezer, and usually have some already boiled and sliced in freezer bags, ready to be turned out into a quick dinner on short notice.
Take the whole guy (even if still frozen) and boil it until the purple outer layer begins to peel away, and a knife can pierce easily through the flesh at the point where the tentacles merge with the “body” of the octopus.
Read more…
Octopus, Panama, Pulpo, Seafood
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…
