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Shrimp ceviche from Panama

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


2 lb shrimp (peeled and deveined)
18 lime
1 onion (medium sized, finely chopped)
1 bell pepper (red, chopped)
2 chili pepper (Jalapeno o Habanero)
6 T coriander (fresh leaves, chopped)
  hot pepper sauce (Habanero chili sauce)


Squeeze limes and pour juice into a glass bowl or pan; do not use metal.

Chop shrimp into 4-5 pieces, depending on size, or slice thin.

Place the shrimp, onions, red pepper, jalapenos, and parsley and/or cilantro into the glass bowl.

Allow mixture to sit on the kitchen counter for up to 2 hours. Then refrigerate. Refrigeration is done when the shrimp are pink and opaque.

Chill for at least an hour, better several hours or overnight.

Before serving, taste for spiciness. If not hot enough for you, add a few drops of hot pepper sauce.

Total time
2 hours, 30 minutes
Cooking time
Preparation time
4 servings


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.

A ceviche can be served as an appetizer or as main course. Accompany with crackers and serve also a salad on the side.


Panama cuisine

Ceviches originated in Peru and extended to other Central American countries, becoming also a part of their cuisine. Every country adds some favorite ingredients to the marinade and use their local fish and seafood as base. Coriander is Panama's addition.

very easy, refreshing
seafood, appetizer
Panama food recipes
Food in America