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Ceviche de Corvina (White Sea Bass Ceviche)

July 26, 2018 By Darlene at International Cuisine

Ceviche de corvina is a white sea bass ceviche that is a delectable appetizer.  I love ceviche and seem to choose it as a starter for just about any country where it is loved.  This recipe is different as it calls for celery in the mix which I have not had before.  I absolutely loved the cool crunchy bite the celery provided next to the sea bass and shrimp.  The fish is cooked in lemon juice and usually served with chips to scoop up the delicious ceviche de corvina with.

Panamania ceviche presented in a shell garnished with celery and a tortilla chip

In Panama City there is a famous fish market that is a must see destination. It is called Mercado de Mariscos.  The main reason is that is where you will find stalls that make this prized Ceviche de Corvina made with the absolute freshest ingredients. One side of the market is where you can buy seafood right off the fishing boats you see in the bay.  Whether it is sea bass you are after or lobsters or shellfish, you need to get there early to get the good stuff. The other side of the market is the where you can enjoy the beautiful seafood cooked and served up Panamanian style. Ceviche de corvina will be served up in a cup and will be a bite you won’t forget it.  These are not fancy places but the food is top notch. The market is also located near the historic Casco Viejo District which is is now a UNESCO world heritage site.  Until you can make it to Panama, be sure to enjoy this  Ceviche de corvina with a nice Panamanian beer and dream about your next trip.

Have you been to Panama?  Let me know in the comments below and what your favorite food was while there.

If you would like to learn more about this Central American country be sure to check out “Our Journey to Panama.”

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Panamania ceviche presented in a shell garnished with celery and a tortilla chip
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3.89 from 17 votes

Ceviche de Corvina (White Sea bass Ceviche)

A delectable appetizer from Panama, perfect for any occasion
Course Appetizer
Cuisine Panamanian
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Calories 210kcal
Author Darlene at International Cuisine

Ingredients

  • 1 lb. boneless white sea bass or other white fish that is fresh
  • ½ lb. peeled and de-veined shrimp
  • 1 ½ cups finely chopped onion
  • 1⅓ cups fresh lemon juice
  • ½ cup finely chopped celery
  • ¼ cup finely chopped fresh cilantro
  • salt to taste
  • ½ hot pepper finely minced optional

Instructions

  • Cut the fish and shrimp into bite-size pieces and place in a non-reactive bowl
  • Add all the other ingredients, mixing well.
  • The lemon juice should cover the fish.
  • Cover with plastic wrap and place in the refrigerator.
  • Allow at least 4 hours for the fish to cook in the lemon juice
  • Serve with tortilla chips or saltines

Nutrition

Calories: 210kcal | Carbohydrates: 11g | Protein: 32g | Fat: 3g | Cholesterol: 233mg | Sodium: 532mg | Potassium: 539mg | Fiber: 1g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 38.9mg | Calcium: 123mg | Iron: 2.4mg

 

Filed Under: Appetizer, Panama, Plant Paradox Friendly, Recipes

Panamanian Sancocho (Traditional Chicken Soup)

July 26, 2018 By Darlene at International Cuisine

Panamanian sancocho is considered to be the national dish.  It is a thick chicken soup that is said to cure whatever ails you.  Panamanian sancocho is also a hangover cure.

A big pot and bowl of Panamanian Sancocho with chicken, vegetables and culantro

There are many countries that have their own version of sancocho.  What makes this version unique is the use of culantro.  Culantro tastes similar to cilantro but is a bit stronger.  Culantro is often seen as a misspelling of cilantro but they come from two entirely different plants.  They are like cousins as they do come from the same botanical family.   They look completely different however.  Here is a picture of the two side by side.  The cilantro is frilly  on a thin stem, and  culantro is a long flat leaf with scalloped edges.. Cilantro is an annual plant and Culantro a biennial.  I found it in my local Asian market as ngo gai.  Depending on where you live it may be called something else as it goes by many names.  In Spanish it is called cilantro de hoja ancha or broadleaf cilantro, also called recao in and in the Caribbean it is called chandon beni.  Sometimes it is called spiny cilantro, long-leafed coriander or saw-toothed mint.  Culantro is also known as a medicinal plant used for its analgesic and anti-inflammatory properties.

a picture of cilantro and culantro

I hope you can find culantro for an authentic Panamanian sancocho.  If not you can substitute cilantro but use the stems too.  Local Panamanian chef Francisco Castro says “Culantro is the flavor you’re going to find in sancocho, even more than the chicken.” It’s our traditional dish.  It’s the flavor of Panama.” If that doesn’t make you want to try it, I don’t know what would.  Panamanian sancocho is delicious!

Did you know that Panama is the only place in the world where you can see the sun rise in the west and set in the east?   If you would like to learn more about this Central American country be sure to check out “Our Journey to Panama“.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

A big pot and bowl of Panamanian Sancocho with chicken, vegetables and culantro
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4.38 from 16 votes

Panamanian sancocho

The national dish of Panama that will cure whatever ails you. A known hangover cure!
Course Main Dish
Cuisine Panamanian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Calories 598kcal
Author Darlene at International Cuisine

Ingredients

  • 1 chicken cut into pieces
  • 1 Tablespoon oil your choice
  • 3 garlic cloves pressed
  • 2 Tablespoons oregano, fresh 2 teaspoons dried
  • 1 teaspoon black pepper
  • 4 Tablespoons culantro* chopped
  • 1 large onion chopped into bite-size pieces
  • 3 pounds of starchy vegetables (otoe name/yams, yuca/cassava or green plantains)

Instructions

  • Season the chicken with the garlic, oregano, and pepper
  • In a heavy pot, brown the seasoned chicken in the oil over a medium flame and allow to sweat.
  • Set a little culantro/cilantro aside for garnish at the end.
  • Add the rest of the culantro/cilantro, onion and water.
  • Make sure water covers the chicken.
  • Bring to a boil and reduce to a low simmer for 20 minutes
  • Meanwhile, peel the root vegetables and cut into bite-size pieces.
  • After chicken has simmered for 20 minutes, add the root vegetables
  • Cook until everything softens, about one hour.
  • Keep adding water so the veggies stay about an inch under water
  • Stir in salt to taste.
  • serve.
  • Note * If you can't find culantro, chopped cilantro leaves and stems can be substituted.

Nutrition

Calories: 598kcal | Carbohydrates: 134g | Protein: 5g | Fat: 4g | Sodium: 50mg | Potassium: 1002mg | Fiber: 7g | Sugar: 7g | Vitamin A: 115IU | Vitamin C: 72.8mg | Calcium: 105mg | Iron: 1.9mg

 

 

Filed Under: Main Dish, Panama, Plant Paradox Friendly, Recipes

Panamanian Cocadas (Coconut Cookies)

July 26, 2018 By Darlene at International Cuisine

Panamanian cocadas are delicious little coconut cookies that reminds me of a macaroon.  These little Panamanian Cocadas are made with sweetened condensed milk as opposed to eggs.  These were a perfect ending to our International Cuisine meal which we enjoyed with another specialty of Panama some Gesha coffee.

Panamanian Coccades on a cooling rack with a purple orchid in the background

This coffee is expensive but really delicious .  The coffee beans originally came form Gesha, Ethiopia.  These particular beans grow exceptionally well in the tropical weather of Panama. The coffee is not a sour or bitter as regular coffee and we enjoyed it immensely with our Panamanian cocadas.  The combination of the two was perfect. If you want to try some gesha coffee you can get some here. Click here .

These little Panamanian Cocadas are loved all over Latin America. I am certain you will love them too.  You will just want to make sure that you watch them while they are in the oven, as all ovens vary, and when they turn brown they do so quickly.  These are typically served at room temperature and a are truly little delights.  If you love macaroons, you will love these.

Did you know that the Panama Canal is one of the seven wonders of the modern world?  Have you seen or been through the canal on a cruise?  Please let me know in the comments below.  Also if you would like to learn more about Panama be sure to check out “Our Journey to Panama“.

Craving more?  Be sure to join the culinary and cultural journey around the world at, Internationalcuisine.com,  so you don’t miss a thing.  It’s free.  You can also find me on Instagram, Facebook ,  Pinterest and Youtube, to follow along on our incredible journey.

Please note that this post may contain affiliate links in which I may earn a small commission if you make a purchase,  however will not affect the price you pay.  I thank you for your support.

Panamanian Cocadas on a cooling rack with a purple orchid in the background
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3.75 from 48 votes

Panamanian Cocadas (Coconut Cookies)

A delicious cookie similar to a macaroon, but made with sweetened condensed milk instead of eggs, you will love it!
Course Dessert
Cuisine Panamanian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 602kcal
Author Darlene at International Cuisine

Ingredients

  • 3 ½ cups shredded coconut sweetened
  • ¾ cups sweetened condensed milk
  • 2 ½ Tablespoons corn starch
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 375 degrees F.
  • In a mixing bowl, mix together all the ingredients and let sit for about 5 minutes.
  • Using a Tablespoon drop a heaping rounded spoonful onto a parchment lined cookie sheet. Place them about an inch a part.
  • Bake for about 15 minutes watching closely and removing when they turn light brown.
  • Remove from the oven and let them cool on a wire rack.
  • If you want you can sprinkle them with powdered sugar but they are wonderful just the way they are.

Nutrition

Calories: 602kcal | Carbohydrates: 73g | Protein: 6g | Fat: 32g | Saturated Fat: 27g | Cholesterol: 19mg | Sodium: 279mg | Potassium: 478mg | Fiber: 3g | Sugar: 65g | Vitamin A: 155IU | Vitamin C: 2.1mg | Calcium: 175mg | Iron: 1.6mg

 

Filed Under: Dessert, Panama, Recipes

Welcome to International Cuisine

Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

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