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Seviche, which is made of any mild flavored white fish is a popular Panama recipe. Seviche fish can also be scallops or a combination of scallops and white fish. Panama food comprises mainly sea food, as Panama is a coastal land. Seviche being a delicacy among the Panamanians, is prepared in an exquisite way.
For Seviche the fish needs to be marinated overnight after cutting them into small cubes. In one and a half pounds of scallops half cup fresh lemon juice is required for marination. After refrigerating for the whole night two chopped green chilies, a dash of chili sauce or Tabasco sauce, one fourth thinly sliced onions, two large tomatoes chopped and one fourth cup of olive oil need to be added.
After mixing all the ingredients and tossing and turning a little, the fish needs to be refrigerated once again for some time. For garnishing chopped pimiento and fresh coriander are used. Seviche is eaten cold, as it is really nice and tasty when it is served cold.
Seviche is a great appetizer and that is why it is mostly used as a snack. The origin of Seviche is either Ecuador or Peru. However it is enjoyed not only in these two places but everywhere.
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