CookingDiva

Hi Melissa,

Your ceviche sounds and looks wonderful…I’ll have to give it a try soon!
——THANKS Moira for visiting Yes, the recipe is simple and delicious—-the best part is that you can prepare it and store it in the fridge up to a week…and the juice,...hmmm is very energetic.
——-

Hello Melissa,

This does look refreshing. I’ve never had ceviche with cilantro and celery before. Will try your version one of these days. Do you think I can substitute shrimps?
——HOLA Karen! celery adds a very special touch—-If you cannot find, or do not like cilantro, it`s ok to substitute Italian parsley. Shrimp ceviche is very good too. If you are using frozen shrimp, thaw them in the fridge and when ready to prepare try to get as much liquid out using a sieve or paper towels. Good luck!
Melissa

Mi blog sirve para elaborar recetas políticas y críticas, con palabras soeces y esas cosas un tanto vulgares. Pero estoy algo cansado, así que me he decidido a dar una vuelta por la Cocina del Mundo y ... olé ... me la he encontrado a usted.

Así que me la quedo para mi feed en Bloglines.

Saludos ... y enhorabuena por su deliciosa profesión.

Hi Melissa,

I like cilantro, that’s no problem. We always use fresh shrimps for ceviche, but I don’t have any at the moment. My question is, will frozen tuna or salmon work as well? I’ve used the same fish before but they were fresh from the market. I am not sure if thawing them will damage the flesh and not be good enough for this recipe.

Melissa, he encontrado tu web de la manera más curiosa, y me he llevado una grata sorpresa.

Intentaré preparar el ceviche lo antes posible, ya que parece un plato fantástico.

Sigue así, es una delicia leerte.

Un abrazo desde el otro lado del océano.

Thank you….glad you enjoyed my cast drawings.  I LOVE your blog….adding it to my friends list here.

Hola Melissa,

encontre tu website de casualidad y me ha encantado..una pregunta, para el ceviche ademas de corvina se puede utilizar tilapia??? no afecta la textura del mismo?

Hola Melissa,
Wow que delicia,  I lived 5 years in Panama and the ceviche well all the food I miss so much , this website inspired me to cook it muself,la receta del ceviche la prepare ayer , use shrimp congelados y una variedad de mixed seafood congelada y telapia, estaba preocupada que tal vez no quedara bien , pero la escurri bien y los deje secar un poquito, tambien use pepino cocombro pues lo tenia y todos me dijeros que querian la receta, asi que te los envie . Gracia por compartir tus ricas recetas.
Ahalia

Hi Melissa I just discover this website and i am fascinated with your comments and your recipes.. They are amazing… and talking about this Cevice recipe… One i tried a ceviche with cream (I guess it has green grapes too..) do u know which kind of cream does it have?

Regards.

GiGio.

Hola Gigio! thank you for your visit There is one called “ceviche Inglés” that sounds like the one you are describing. Just follow: http://panamagourmet.blogs.com/cookingdiva/2005/03/la_receta_del_d_1.html

recipe and use fish ceviche instead of the one called in this recipe. Add fresh green seedless grapes instead of yellow raisins… Then you are all set

HI!  Thanks for all the work on your website!  I just have some comments regarding ceviche in the RoP.  Fifteen or so years ago, when I lived there, the ubiquitous version was made with only diced corvina, lemon (limon amarillo) juice, finely chopped white onion & aji chombo (habanero), and salt.  It was served in nearly every restuarant in a coctail glass w/ a bib/butter lettuce base and saltines.  Some “mixto” versions had other seafood, such as camaron or pulpo, but I never encountered it with celery, cilantro/culantro, or tomato.  I love all verisons of ceviche from Latin America, but my favorite remains the simple, elegant version I describe above.  I really miss those restaurants on Via Espana, Via Argentina, etc.

Thank you for your visit.  By influence of people from other countries, right now you can find all kinds of versions here in Panama. Celery is popular in the traditional version, although my grandmother would say that the use of such ingredient in ceviche is sacrilege. It all depends on exploring and finding what you want

Have a tasty day!
M

I had a question…I know from my mother that ceviche gets better the longer you let it sit, however how long is too long ahead of time? Is 2-3 days bad? A week?

Hola Morales! I would say that if you store it in the fridge, well covered, it could last 3-4 days. But, if you are making ceviche with “steamed” octopus or shrimp, it could last a couple of days more.

Happy Cooking!
Melissa

Hi Melissa,
First, thanks for this recipe!
Second: Reality check: I think that making Panamanian ceviche in the cold regions of the world is impossible. We do not have the sweet and tangy “limon panameno” that makes the dish so “energetic”.
Lime is too sour, and lemon is too sweet but not sour enough. How can we in Europe of North America approximate the “limon” ripened by the sun?

Feliz Ano!!!

Hola Albert, thank you for your visit and Happy New Year! I know what you mean…I do not recall I have seen the"limón Panameño” outside of Panama in any of my trips. In those cases I have used a blend of lime and fresh orange juice. It is a nice combination and you will be able to adjust the sour and the sweet of your ceviches!

Un abrazo,
Melissa

Hi Melissa,

I love your website. Can you please tell me how to make “hojaldras” The real Panamanian style. I am from Panama, and remembered tasting those yummy hojaldras!- a long time ago.

Please send me the recipe. Thank you so much.

Saludos,

Kathy

Hola Melissa,

I simply love your site, it has tons of wonderful information and very delicious recipes!! )  Una pregunta, para el ceviche se puede utilizar frozen fish o tiene que ser fresh fish? would frozen fish change the texture of the final product?

Hola Jany!gracias por visitarnos!de haber disponibilidad, sugiero que el pescado a utilizar sea fresco, de otra forma…el “flash frozen” funciona bien, solamente dejar descongelar desde la noche anterior en la refrigeradora. Luego, seguir el procedimiento de acuerdo a la receta.
Que lo disfruten! Un abrazo desde Panama…
Melissa

Your recipe is great. I do a variation which uses (in proportion) juices of 5 limes, 1 lemon, 1 valencia orange per pound of seafood. This approximates the missing Panamanian limon. I also add diced jicama and tomatillos which are available locally in season. The rest as you state. The added ingredients add a bit of crunch and color. I’ve been told it is the best by numerous aficianados. I lived in Panama and miss the cuisine. Especially the clams. Rick.