Land of Fish

Panama has the priviledge to stand between two oceans, the Atlantic and the Pacific. Because of its prominent geographical position we are blessed with a rich and varied marine fauna. Thus the reason why the word "Panama" is also a synonym for "abundance of fish.

Amongst the wide variety of fish and seafood found in our country, is the famed "Corvina ", or White Sea Bass. The "true" corvina is only found in the Pacific and its firm, white flesh makes the greatest "ceviche". Ceviche can also be prepared with other fish, but make sure it is white and firm so that it will not fall apart when cooked with the lime juice. Other fish and seafood that are popular for making ceviche are mero, scallops, lobster, shrimp, clams, oysters and even shark. Actually, shark meat is very good in preparing ceviche because it is firm.

If you want to prepare ceviche at home, here is a little trick. Make sure to soak the pieces of fish in salted cold water for about 30 minutes before preparing your recipe. This will prevent your ceviche from becoming mushy. The following recipes are typical Panamanian fare prepared with fish or seafood.

Scallop Ceviche with Chow Chow

(Ceviche de Conchuelas Chow Chow)

2 lbs. scallops, marinate for 30 minutes in:
2 hot peppers, chopped
3 teaspoons vinegar
1/2 teaspoon oregano
salt to taste
3 medium onions, chopped
2 cloves of garlic, chopped
Add:
1 cup fresh lime juice
6 teaspoons olive oil
4 teaspoons ketchup
4 Tablespoons Chow Chow
refrigerate overnight.

Corvina with Garlic Butter

(Corvina al Ajillo)

fillet of Corvina
chopped garlic
butter
salt to taste
white pepper to taste
chopped fresh parsley
wedge of lemon

Salt and pepper the fish fillet on both sides. Melt the butter in a skillet and cook the fish until done, about 3 to 4 minutes on each side. Remove the fish and add the chopped garlic. Cook gently over medium heat until soft, but not brown. Place the fish on a plate and spoon the garlic butter over it. Sprinkle some fresh chopped parsley and serve with lemon or lime wedges.

Spicy Jumbo Shrimp

(Langostinos Picantes)

4 lbs. jumbo shrimp
2 Tablespoons lemon juice
1/2 cup tomato sauce
1/2 cup sherry
1 can crushed tomatoes
2 bay leaves
2 Tablespoons Soy sauce
2 green bell peppers, chopped
4 cloves of garlic, chopped
2 onions, chopped
1/2 cup olive oil
1/2 teaspoon red pepper
1/4 teaspoon ground cumin
salt to taste

Season the shrimp with salt, pepper, soy sauce and lemon. Sautée quickly in olive oil. Remove the shrimp and add to the oil the onion ,garlic, pepper, bay leaves, crushed tomatoes, tomato sauce, soy sauce, cumin, red pepper and sherry. Cook over medium heat until the vegetables are soft. Add the shrimp, reduce the heat to low and cook for 15 more minutes. Serve with white rice.

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