Ceviche, raw fish marinated/cured in lime and spices, originated in South America; however, a classic Panamanian ceviche is marinated/curated in lemon and tiger’s milk, instead of lime, and made with corvina. Panamanian restaurants seem to have perfected this appetizer, and almost every place we visited had a variation.
However, the issue was choosing the right place.
Some restaurants marinate their fish too long, and it turns into a barely recognizable, mushy mess. Dwight took his time tasting it because he said it looked like fish from a blender. Other places don’t seem to use the correct cut of fish, so it may not be chewable. And still, there are others who use the traditional tiger’s milk, but it leaves the dish…milky.
But two places were impressive.
Marea Casco Ceviche and Latin Food offered the most creative ceviche I’ve had. Their dishes seem to pay homage to Panamá’s diversity, and they offered several island-based fusion options. At this restaurant, you can get a sampler. Their classic included a delicious mix of white fish and red onions, and was garnished with a small slice of plantain. Next, I had a Thai rendition made with tuna (instead of white fish), seaweed, and wonton chips (instead of patacones). I’m pretty sure it also included ginger and sesame seed oil, which is traditionally Asian and brings out the flavor of the tuna. My third choice was a Caribbean ceviche made with calamari and diced pineapples. Each tasted wonderfully different and represented the area from which it was inspired.
Cost: $13
Finca del Mar is located in Casco Viejo, right off of Panamá Bay. Part of eating is the ambiance, so I’m sure the location adds to my review. What I loved about their ceviche was that it was plain and traditional. There was diced hake, shrimp, lime, and spices. Ironically, what made the dish memorable was the lack of fanfare. There was an equal balance of citrus and spice, and it was served in a small bowl, with just the right amount of patacones, so that you don’t run out of chips before you finish the dish. Dwight approved of this one.
Cost: $13
Special shout out to Mercado de Mariscos, where local fishermen sell the freshest fish and the adjacent restaurant makes the freshest ceviche. This is definitely worth the Uber trip.
Cost: $3 (yes, three!)
No matter what restaurant you choose, if you’re in Panamá, you absolutely have to try the restaurant’s ceviche. It’s a staple of Latin cuisine.
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