Panamanian Ceviche
Ceviche at sea…
For ease in preparing ceviche at sea try taking a bottle of fresh lime juice squeezed in the orange juicer and a ziploc bag with the rest of the ingredients.
As soon as you fish and clean your fish, which we did with Dourade… add the lime juice and
allow it to stand for 10 minutes if you like your ceviche kind of raw like we do or longer if desired, then discard the excess limejuice and add the ingredients in your ziploc bag.
That’s it fresh and wonderful ceviche!.
Pachi
Pachi´s Blog en Creative Culinary
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Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.