We became fond of seafoods “cooked” in lime juice during a visit to Panama. The local markets there offer an overwhelming variety at different stalls, including shellfish and your choice of saltwater fish species. We settled on a grouper escabeche that was prepared, fresh from the sea. Here is a recreation:
- One large filet of grouper, cut in cubes
- Juice of two limes or one large lemon
- One onion, sliced thinly
- Three garlic cloves, minced
- One and a half cups of olive oil
- Three quarters of a cup of white vinegar
- Two bay leaves
- One tablespoon of pickling spice
- One teaspoon of black pepper, freshly ground
- One teaspoon of cumin\
- Two dried chipotle peppers, seeded and chopped
- One teaspoon of salt
Sprinkle citrus juice over the cubed grouper. Saute onion in a small amount of olive oil until transparent. Then add the other ingredients, simmering for a half hour. When cool, pour over the raw fish and chill for a day. Serve in compotes on a bed of salad greens or in a shallow pottery dish with picks.
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