Ceviche Panameño

Name: Ceviche Panameño
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Panama
Ingredients: 1 lb corvina or other white fish, diced; 1 cup lime juice; 1/2 red onion, finely diced; 1 celery stalk, finely diced; 1 aji chombo or habanero, minced; 2 tbsp chopped cilantro; Salt, to taste; Saltine crackers, for serving

4 servings20 min prep0 min cookEasy Panama

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The Story Behind It

The Tale of Ceviche Panameño

Story updated September 17, 2026

Panamanian ceviche is a coastal tradition built on corvina, cured simply in lime juice with onion and cilantro. Like other citrus-cured seafood dishes found up and down Latin America's Pacific coast, it likely developed gradually among fishing communities rather than through any single credited creator.

Ingredients

Scale:· 4 servings

1 lb corvina or other white fish, diced
1 cup lime juice
1/2 red onion, finely diced
1 celery stalk, finely diced
1 aji chombo or habanero, minced
2 tbsp chopped cilantro
Salt, to taste
Saltine crackers, for serving

Instructions

1Combine diced fish with lime juice in a nonreactive bowl.
2Refrigerate 20-30 minutes until the fish is opaque and firm.
3Stir in red onion, celery, aji chombo, and cilantro.
4Season with salt to taste.
5Chill 10 more minutes before serving.
6Serve cold with saltine crackers.

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