Food in America
Panama

FISH SEAFOOD

Shrimp ceviche from Panama

Ceviche is a dish of finely sliced fish or seafood marinated in citrus fruit juice. The citric acid pickles the fish, effectively “cooking” it without heat. Ceviches originated in Peru and extended to other Central American countries, becoming also a part of their cuisine. Every country adds some favorite ingredients -cilantro, in Panama's case- to the marinade and use their local fish and seafood as base.

Shrimp ceviche recipe

Though shrimp ceviche has a taste more similar to cooked seafood than raw shrimp -as it would happen with sushi- this dish is raw, the perfect treat for the sushi lover in your life.

Ingredients

USA Imperial   2 lbs    shrimp, peeled and deveined   1½ dozen    limes   1   medium onion, chopped   1   red bell pepper, chopped finely   2-3   jalapeno or habanero peppers, chopped finely   6-8 Tbs    parsley and/or cilantro, chopped     Habanero pepper sauce

Metric   1 kg     shrimp, peeled and deveined   1½ dozen    limes   1   medium onion, chopped   1   red bell pepper, chopped finely   2-3   jalapeno or habanero peppers, chopped finely   6-8 Tbs    parsley and/or cilantro, chopped     Habanero pepper sauce

 

Procedure

1. Squeeze limes and pour juice into a glass bowl or pan (do not use metal).
2. Chop shrimp into 4-5 pieces depending on size.
3. Place the shrimp, onions, red pepper, jalapenos, and parsley and/or cilantro into the glass bowl.
4. Allow mixture to sit on the kitchen counter for up to 2 hours. Then refrigerate.
5. Refrigeration is done when the shrimp are pink and opaque.
6. Before serving, taste for spiciness. If not hot enough for you, add a few drops of Pepper Sauce.
   
   

Servings: 4 Yield: 4-6 servings Nutrition facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving       Calories   328.46   Calories From Fat (8%)   26.98       % Daily Value Total Fat 3.11g   5%   Saturated Fat 0.72g   4%   Cholesterol 414.38mg   138%   Sodium 487.53mg   20%   Potassium 857.71mg   25%   Carbohydrates 38.14g   13%   Dietary Fiber 9.95g   40%   Sugar 8.24g       Sugar Alcohols 0.00g       Net Carbohydrates 28.19g       Protein 47.45g   95%

Recipe type

Central and South American Cuisine, Main Course, Appetizer, Gluten free, Milk free.

Cooking tips

• Ceviche can be an appetizer or served as main course. Serve with cracker and salad on the side.

 

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