With zero Espanol on-hand, my forty days in Panama were similar to a long comical game of charades. Our office driver and I spent days shopping for furniture, running errands, and stopping in to visit his "friends" in El Chorrillo, possibly the worst part of the city. Though the neighborhood looked like a call of duty set, the music was loud and lively, the people were passionate and dramatic, and the food was caliente.
In Casco Viejo, the beautiful old town, there is a wonderful fish market which serves up fresh ceviche for a dollar. For ceviche virgins, fear not.. the acid from the juice kills any funny business and it is harmless, even if purchased roadside. Light and tangy, it makes a perfect starter and should be eaten with some saltines or chips.
RECIPE (serves 4):
-2 Tbsp olive oil
-1/4 cup lemon juice
-3/4 cup fresh orange juice
-1/2 yellow or red onion, finely diced
-1 cup sashimi grade tuna, diced (can also use sea bass)
-1 large avocado, diced
-small handful of cilantro, chopped
-sprinkle of red chili flakes
-salt and pepper, to taste
Twenty minutes before serving, combine all ingredients and gently toss. Refrigerate and then serve in a chilled glass.