Panamanian ceviche with finger lime
There are many types of ceviche to try, so why not give Panamanian ceviche a try? I’ve topped mine with Australian native finger lime.
Servings
4people
Servings
4people
Ingredients
Instructions
  1. Get your diced fish, red onion, chillies, lime juice, salt and sugar into a ceramic or glass bowl. Give it a good stir to dissolve the salt and sugar, cover with plastic and refrigerate for at least 4 hours, or overnight.
  2. To serve, scoop the ceviche into small bowls or onto a plate, scatter over the finger lime pulp, black pepper, herbs and flowers. Serve with crackers.