The way to a Panamanians heart is, I’m sure, through raw fish! Ceviche or cebiche is to Panama what pasta is to the Italians or baguettes are to the French, and I was determined to find the reason behind the popularity of this cured cuisine!

This lovely, simple dish comes in many different forms and I made it my culinary mission whilst in Panama to attempt to sample as many versions of them as possible! Similar to tartare or Tahitian salad (made with coconut milk), all are wonderful and flavoursome forms of preparing raw seafood. Considered by many as the national dish of Peru (introduced by the Moorish women from Grenada), Panama gives this theory a good run for its money as it is everywhere in this area of Central America!

Ceviche is a dish made by ‘curing’ or cooking raw seafood by adding controlled amounts of citrus juice (lemon or lime), then spicing the dish by adding basics such as coriander, chilli, onions and salt. More subtle…

This is only a snippet of a Travel Article written by Oonagh Blair-Quigg

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