Panamanian Scallop Ceviche

It’s time for another ceviche recipe, this one

discovered on a recent foray into Panama. The local

fish market in Panama City is a remarkable sampler

of all that the Pacific offers. The fishermens’ wharf

is adjacent to the modern, enclosed market and the

catch of the day is displayed on ice within minutes

after leaving the boat. Sea bass, octopus, squid,

snapper, grouper, lobsters, giant crabs, and a huge

variety of shellfish are available to a dozen or more

cevicherias that ring the building. Here is a close

approximation of a fantastic scallop ceviche we

sampled in that vibrant country.

 

1 pound of sea scallops

1 cup of fresh lime juice

½ cup of olive oil

2 teaspoons of garlic, minced

1 small yellow onion, diced

1 red bell pepper, seeded, deveined, and chopped

1 green bell pepper, seeded, deveined, and chopped

2 small yellow banana peppers, seeded, deveined, and chopped

¼ cup of cilantro leaves, minced

1 tomato, diced

1 jalapeno chili, seeded, deveined, and minced finely

 

Quarter each scallop and place in lime juice, ensuring

that there is sufficient juice to cover the shellfish.

Marinate for a full hour, then add remaining ingredients,

stirring thoroughly. After about fifteen minutes of

chilling, serve with crackers. This will not keep for

more than a few hours so make only enough for

immediate consumption.

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