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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":492,"pronunciation":514,"substitutions":515,"slug":528,"title":529,"shortTitle":530,"nativeName":531,"countrySlug":532,"region":533,"baseServings":431,"prepMinutes":534,"cookMinutes":9,"restMinutes":535,"difficulty":536,"course":537,"diet":540,"mainIngredients":544,"images":545,"keywords":555,"publishedAt":561,"updatedAt":561,"authorSlug":562,"summary":563,"localeSlug":528,"alternates":564},[394,397,400,403,406],{"answer":395,"question":396},"It is raw in the sense that no heat touches it, but the acid in the lime denatures the proteins in much the same way heat does, turning the flesh opaque and firm. Panamanian ceviche is cured for around 45 minutes, which is long enough for the change to reach the centre of a 1 cm cube. It does not make the fish sterile, so freshness still matters.","Is the fish in ceviche actually raw?",{"answer":398,"question":399},"Celery is a standard ingredient in Panama, not an improvisation. Finely sliced ribs go in with the onion to give a cold, watery crunch that survives the cure, and it is cheap and available year round in a country where most fresh vegetables are seasonal. A ceviche served without it in Panama City would be noticed.","Why does Panamanian ceviche have celery in it?",{"answer":401,"question":402},"Peruvian ceviche uses wide slices of fish cured for only a few minutes, served immediately with sweet potato, toasted corn and ají amarillo. Panamanian ceviche uses a small dice cured for around 45 minutes until fully opaque, seasons it with onion, celery and culantro, and is eaten cold from a cup with saltine crackers.","How is Panamanian ceviche different from Peruvian ceviche?",{"answer":404,"question":405},"It will cure the fish, because the acid level is similar, but the flavour is flat and slightly metallic and there is no aromatic oil from the peel. Fresh limes squeezed just before use make a noticeable difference in a dish with only five main ingredients. If you must use bottled juice, add a strip of fresh zest to the bowl for the first ten minutes and remove it.","Can I use bottled lime juice?",{"answer":407,"question":408},"Lift out a cube and cut it in half. It should be white and opaque all the way through with no translucent core, and it should feel springy rather than soft. At 1 cm dice this usually takes 40 to 50 minutes in the fridge. Past about 90 minutes the texture starts turning dry and chalky.","How do I know when the ceviche is ready?",[410,411,412,413,414,415],"Cut the fish into 1 cm cubes and keep them even — mixed sizes cure at different speeds and you end up with mush beside raw.","Squeeze the limes by hand or with a wooden reamer and stop before you grind the pith, which turns the whole bowl bitter within minutes.","Salt the fish before the lime goes in. Salted fish firms up and holds its shape; unsalted fish shreds as you stir it.","Use the pale inner celery ribs and slice them thin across the grain, otherwise you get stringy threads in every mouthful.","Keep the bowl over ice or in the fridge for the whole cure. Ceviche curing at room temperature goes soft and smells off quickly.","Taste at 40 minutes. When a cube is opaque to the centre and springs back under a fork, drain off some lime and serve.","🐟","Panamanian ceviche is a different animal from the Peruvian kind. The fish is cut into small cubes rather than wide slices, it sits in lime for the better part of an hour rather than a few minutes, and it comes with finely chopped celery in the mix — a habit that surprises visitors and that no Panamanian thinks twice about. There is no sweet potato, no toasted corn, no chilled sliver of raw fish showing pink in the middle. What you get is uniformly opaque, cold, sharp and salty, bound in its own cloudy juice, with onion for crunch, culantro for a green bitter edge and ají chombo for a heat that stays optional. It is sold by the cup, eaten standing up, and scooped with saltines or patacones.","Corvina is the fish that Panama built a market around. The Pacific side of the isthmus, where the Gulf of Panama pushes cold nutrient-rich water up in the dry season, lands it in quantity, and for decades the Mercado de Mariscos on the edge of Casco Viejo has been where the city goes to buy it — whole on ice at the counters downstairs, or already cured and sitting in styrofoam cups at the stalls outside. That cup is the reference version of this dish for most Panamanians: a few dollars, a plastic fork, a sleeve of saltines, eaten leaning on a railing above the boats.\n\nCuring raw fish in citrus is shared across the whole Pacific coast of the Americas, and Panama makes no claim to have invented it. Peru and Ecuador both have older and more elaborate ceviche cultures, and Panamanian cooks are perfectly aware of it. What Panama did was simplify. The dice got smaller, the cure got longer, and the garnish list shrank to onion and herb. Celery came in somewhere along the way as a cheap, permanently available crunch, and it stuck hard enough that a Panamanian ceviche without it reads as incomplete. The other local marker is culantro rather than cilantro — the long serrated leaf that runs through almost every savoury dish in the country, more bitter and more assertive, and used stems and all.\n\nThe long cure has a practical origin. Selling ceviche from a market stall in a tropical climate means the acid has to do real work, not decorative work, so the fish is left until it is cooked through to the centre and firm all the way. That is why Panamanian ceviche keeps better than most and why it is one of the few versions that genuinely improves after half an hour rather than deteriorating. Restaurants across the city now serve it in tasting portions with plantain chips, and Afro-Antillean and Chinese-Panamanian stalls sell variations with coconut milk or soy alongside the standard, but the plastic cup and the packet of crackers remain the honest form of the dish.","Panamanian ceviche is one of the few that holds — keep it covered in the fridge and it is good for 24 hours, though the fish firms further and the onion loses its crunch after the first few hours. Drain off most of the lime once it is cured if you plan to keep it overnight, since the acid keeps working and will eventually make the fish chalky. Never freeze it, and do not leave it at room temperature for more than the time it takes to eat. If the juice turns ropey or smells sharp rather than citrusy, throw it out.",[421,422,423,424],"Small dice and a proper 45-minute cure, which is how it is actually made and sold in Panama.","Celery and culantro are treated as core ingredients rather than optional flourishes.","The onion is soaked briefly so it stays crisp without dominating the cup with raw sulphur.","Salt goes in at the start, so it draws liquid and seasons the cure rather than sitting on top.",[426,427,428,429],"Sharp filleting knife","Glass or stainless steel bowl","Citrus squeezer","Fine sieve",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},4,6,1,3,890,31,190,[439],"Saltine crackers, patacones, or plantain chips, with cold beer and extra ají chombo sauce on the table.",[441,444,447],{"name":442,"description":443},"Ceviche de camarón","Made with shrimp, usually blanched for thirty seconds first rather than cured raw, then dressed the same way. Sweeter and more forgiving than fish.",{"name":445,"description":446},"Ceviche con leche de coco","A Caribbean-side treatment from Colón and Bocas del Toro: a few spoons of coconut milk stirred in at the end, which softens the acid and turns the juice pale.",{"name":448,"description":449},"Ceviche de pulpo","Octopus simmered until tender, cooled, sliced and dressed in the same lime, onion and celery mixture. A market staple sold beside the fish version.",[451,457,461,466,470,473,476,479,483,488],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},600,"sea-bass","corvina or other firm white fish fillet, skinned and boned","g","For the cure",{"qty":458,"name":459,"unit":460,"group":456},2,"fine salt","tsp",{"qty":462,"ref":463,"name":464,"unit":465,"group":456},12,"lime","limes, juiced (about 300 ml)","piece",{"qty":433,"ref":467,"name":468,"unit":465,"group":469},"onion","white onion, halved and sliced paper-thin","For the mix",{"qty":434,"ref":471,"name":472,"unit":465,"group":469},"celery","pale inner celery ribs, sliced thin",{"qty":432,"ref":474,"name":475,"unit":465,"group":469},"culantro","culantro leaves, finely chopped",{"qty":433,"ref":477,"name":478,"unit":465,"group":469,"optional":8},"habanero","ají chombo or habanero, deseeded and minced",{"qty":433,"ref":480,"name":481,"unit":482,"group":469},"black-pepper","white or black pepper","pinch",{"qty":433,"ref":484,"name":485,"unit":486,"group":487,"optional":8},"olive-oil","olive oil","tbsp","To finish",{"qty":489,"name":490,"unit":491,"group":487},null,"saltine crackers or patacones, to serve","to taste",[493,497,500,503,508,511],{"tip":494,"text":495,"title":496},"If the fish feels slack, spread the cubes on a plate and chill them for 15 minutes before dressing — cold firm fish cures more evenly.","Trim away any dark bloodline and the thin belly flap, then cut the fillet into even 1 cm cubes. Work with a cold fillet and a sharp knife so the cubes come out square rather than torn, and keep them all the same size.","Cut the fish",{"text":498,"title":499,"timerSeconds":452},"Put the sliced onion in a bowl of cold water with a pinch of salt and leave it for 10 minutes, then drain it well and press out the water. This strips the raw sulphurous bite while leaving the crunch intact.","Soak the onion",{"text":501,"title":502},"Toss the fish cubes with the salt in a glass or stainless steel bowl and leave for 2 minutes, then pour over the lime juice so the fish is fully submerged. Never use an aluminium bowl, which reacts with the acid and gives the ceviche a metallic taste.","Salt, then acidify",{"tip":504,"text":505,"title":506,"timerSeconds":507},"Check at 40 minutes. Past 90 minutes the texture turns dry and chalky and cannot be recovered.","Cover the bowl and refrigerate for 45 minutes, stirring gently twice so the cubes at the bottom and top cure at the same rate. The fish is ready when a cube cut in half is opaque to the centre and springs back under light pressure.","Cure it cold",2700,{"text":509,"title":510},"Drain off about half the lime juice, then fold in the drained onion, celery, culantro and chile if using. Season with pepper, add the olive oil if you want a rounder finish, and taste for salt — the cure absorbs more than you expect.","Build the mix",{"text":512,"title":513,"timerSeconds":452},"Chill for 10 minutes so the vegetables take on the cure, then spoon into cups or bowls with some of the juice. Serve with saltine crackers or patacones for scooping, and put the chile sauce on the table rather than in the bowl.","Serve cold","seh-BEE-cheh deh kor-BEE-nah",[516,520,524],{"note":517,"swap":518,"original":519},"Avoid oily fish and avoid anything that flakes easily — mackerel goes rancid in acid and cod collapses into threads.","Sea bass, snapper, grouper or any firm white fish","Corvina",{"note":521,"swap":522,"original":523},"Chop it finer than you would culantro and add a little more, since it is milder and fades faster in the acid.","Cilantro, using the stems as well as the leaves","Culantro",{"note":525,"swap":526,"original":527},"Add half of what you think you need. Chile heat climbs steadily as the ceviche sits, so a bowl that is right at ten minutes can be brutal at forty.","Habanero or scotch bonnet, deseeded","Ají chombo","panamanian-ceviche-de-corvina","Ceviche de Corvina (Panamanian Lime-Cured Sea Bass)","Ceviche de Corvina","Ceviche de corvina","panama","Panama City and the Pacific coast",25,45,"easy",[538,539],"appetizer","street-food",[541,542,543],"pescatarian","gluten-free","dairy-free",[453,463,467,474],[546,549,551,553],{"alt":547,"src":548},"Cubes of white fish cured in lime with sliced onion, celery and chopped culantro in a cup with crackers","\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero.jpg",{"alt":547,"src":550},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-16x9.jpg",{"alt":547,"src":552},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-4x3.jpg",{"alt":547,"src":554},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-1x1.jpg",[556,557,558,559,474,560],"ceviche","corvina","panamanian","lime cured fish","no cook","2026-08-21","dishroute-kitchen","Corvina diced small and cured in lime with onion, celery and culantro, then eaten cold from a plastic cup with crackers. The Mercado de Mariscos version, made at home.",{"en":565},"\u002Frecipe\u002Fpanamanian-ceviche-de-corvina",{"items":567,"total":576,"page":433,"limit":843,"hasMore":844},[568,604,635,645,678,704,732,758,786,815],{"slug":569,"title":570,"shortTitle":571,"nativeName":572,"countrySlug":532,"region":573,"baseServings":431,"prepMinutes":574,"cookMinutes":575,"restMinutes":576,"difficulty":577,"course":578,"diet":581,"mainIngredients":585,"images":588,"keywords":598,"publishedAt":603,"updatedAt":603,"authorSlug":562},"panamanian-arroz-con-guandu","Arroz con Guandú y Coco (Coconut Rice with Pigeon Peas)","Arroz con Guandú y Coco","Arroz con guandú y coco","Colón and the Caribbean coast",15,30,10,"medium",[579,580],"main","side",[582,583,543,542,584],"vegetarian","vegan","nut-free",[586,587,474],"rice","coconut-milk",[589,592,594,596],{"alt":590,"src":591},"Bowl of pale orange coconut rice studded with green pigeon peas and flecks of chopped herb","\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero.jpg",{"alt":590,"src":593},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-16x9.jpg",{"alt":590,"src":595},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-4x3.jpg",{"alt":590,"src":597},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-1x1.jpg",[599,600,601,558,602,583],"arroz con guandu","coconut rice","pigeon peas","christmas rice","2026-08-20",{"slug":605,"title":606,"shortTitle":607,"nativeName":607,"countrySlug":532,"region":608,"baseServings":431,"prepMinutes":609,"cookMinutes":535,"difficulty":577,"course":610,"diet":613,"mainIngredients":614,"images":618,"keywords":628,"publishedAt":603,"updatedAt":603,"authorSlug":562},"panamanian-carimanolas","Carimañolas (Panamanian Stuffed Cassava Fritters)","Carimañolas","Panama City and the Caribbean coast",40,[539,611,612],"snack","breakfast",[542,543],[615,616,617],"cassava","ground-beef","eggs",[619,622,624,626],{"alt":620,"src":621},"Golden torpedo-shaped cassava fritters, one broken open to show seasoned ground beef filling","\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero.jpg",{"alt":620,"src":623},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-4x3.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-1x1.jpg",[629,630,631,632,633,634],"carimanolas","cassava fritters","yuca","panamanian street food","ground beef","deep fried",{"slug":528,"title":529,"shortTitle":530,"nativeName":531,"countrySlug":532,"region":533,"baseServings":431,"prepMinutes":534,"cookMinutes":9,"restMinutes":535,"difficulty":536,"course":636,"diet":637,"mainIngredients":638,"images":639,"keywords":644,"publishedAt":561,"updatedAt":561,"authorSlug":562},[538,539],[541,542,543],[453,463,467,474],[640,641,642,643],{"alt":547,"src":548},{"alt":547,"src":550},{"alt":547,"src":552},{"alt":547,"src":554},[556,557,558,559,474,560],{"slug":646,"title":647,"shortTitle":648,"nativeName":649,"countrySlug":532,"region":650,"baseServings":432,"prepMinutes":574,"cookMinutes":651,"restMinutes":652,"difficulty":536,"course":653,"diet":655,"mainIngredients":656,"images":661,"keywords":671,"publishedAt":561,"updatedAt":561,"authorSlug":562},"panamanian-chicheme","Chicheme (Panamanian Cracked Corn and Milk Drink)","Chicheme","Chicheme chorrerano","La Chorrera, Panamá Oeste",75,180,[654,611],"drink",[582,542],[657,658,659,660],"corn","milk","condensed-milk","cinnamon",[662,665,667,669],{"alt":663,"src":664},"A tall cup of thick cold corn and milk drink with visible white kernels and grated nutmeg on top","\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-4x3.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-1x1.jpg",[672,673,674,675,676,677],"chicheme","panamanian drink","corn drink","la chorrera","condensed milk","cold drink",{"slug":679,"title":680,"shortTitle":681,"nativeName":682,"countrySlug":532,"region":683,"baseServings":431,"prepMinutes":534,"cookMinutes":609,"difficulty":577,"course":684,"diet":685,"mainIngredients":686,"images":689,"keywords":699,"publishedAt":603,"updatedAt":603,"authorSlug":562},"panamanian-guacho-de-mariscos","Guacho de Mariscos (Panamanian Soupy Seafood Rice)","Guacho de Mariscos","Guacho de mariscos","Darién and Colón",[579],[541,543,542],[586,687,688,587],"shrimp","squid",[690,693,695,697],{"alt":691,"src":692},"Thick soupy orange rice in a heavy pot with shrimp, squid rings and open clams on top","\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-1x1.jpg",[700,701,558,702,687,703],"guacho","seafood rice","coconut milk","one pot",{"slug":705,"title":706,"shortTitle":707,"nativeName":707,"countrySlug":532,"region":708,"baseServings":431,"prepMinutes":709,"cookMinutes":709,"restMinutes":609,"difficulty":536,"course":710,"diet":712,"mainIngredients":713,"images":716,"keywords":726,"publishedAt":603,"updatedAt":603,"authorSlug":562},"panamanian-hojaldras","Hojaldras (Panamanian Fried Breakfast Dough)","Hojaldras","Nationwide",20,[612,711,539],"bread",[582,584],[714,715,658],"flour","yeast",[717,720,722,724],{"alt":718,"src":719},"Puffed golden rounds of fried dough piled on a plate beside slices of white cheese","\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-1x1.jpg",[727,728,729,730,731,582],"hojaldras","fried dough","panamanian breakfast","fry bread","queso blanco",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":532,"region":708,"baseServings":431,"prepMinutes":574,"cookMinutes":534,"difficulty":536,"course":737,"diet":738,"mainIngredients":739,"images":742,"keywords":752,"publishedAt":561,"updatedAt":561,"authorSlug":562},"panamanian-patacones","Patacones Panameños (Twice-Fried Green Plantains)","Patacones Panameños","Patacones",[580,611,539],[582,583,542,543],[740,741],"plantain","garlic",[743,746,748,750],{"alt":744,"src":745},"Golden flattened discs of twice-fried green plantain with crisp ragged edges piled on a plate with lime","\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-1x1.jpg",[753,754,755,558,756,757],"patacones","tostones","green plantain","fried plantain","side dish",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"countrySlug":532,"region":763,"baseServings":431,"prepMinutes":709,"cookMinutes":764,"difficulty":536,"course":765,"diet":766,"mainIngredients":767,"images":771,"keywords":781,"publishedAt":603,"updatedAt":603,"authorSlug":562},"panamanian-ropa-vieja","Ropa Vieja Panameña (Shredded Beef in Criollo Sauce)","Ropa Vieja Panameña","Ropa vieja panameña","Panama City and the interior",120,[579],[543,542],[768,769,770,474],"beef-chuck","tomato","bell-pepper",[772,775,777,779],{"alt":773,"src":774},"Mound of shredded beef in red tomato sauce with pepper strips, spooned over white rice","\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-1x1.jpg",[782,783,558,784,474,785],"ropa vieja","shredded beef","criollo sauce","latin american stew",{"slug":787,"title":788,"shortTitle":789,"nativeName":790,"countrySlug":532,"region":791,"baseServings":432,"prepMinutes":534,"cookMinutes":792,"difficulty":577,"course":793,"diet":795,"mainIngredients":796,"images":799,"keywords":809,"publishedAt":603,"updatedAt":603,"authorSlug":562},"panamanian-sancocho","Sancocho de Gallina (Hen and Yam Soup with Culantro)","Sancocho de Gallina","Sancocho de gallina panameño","Azuero Peninsula",150,[794,579],"soup",[543,542,584],[797,798,474,467],"chicken","yam",[800,803,805,807],{"alt":801,"src":802},"Deep bowl of cloudy chicken broth with a bone-in hen piece, white yam chunks and chopped green herb","\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero.jpg",{"alt":801,"src":804},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-16x9.jpg",{"alt":801,"src":806},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-4x3.jpg",{"alt":801,"src":808},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-1x1.jpg",[810,811,812,813,474,814],"sancocho","panamanian soup","hen soup","name yam","hangover cure",{"slug":816,"title":817,"shortTitle":818,"nativeName":819,"countrySlug":532,"region":820,"baseServings":432,"prepMinutes":609,"cookMinutes":651,"restMinutes":709,"difficulty":821,"course":822,"diet":823,"mainIngredients":824,"images":828,"keywords":838,"publishedAt":603,"updatedAt":603,"authorSlug":562},"panamanian-tamal-de-olla","Tamal de Olla (Panamanian Baked Corn Masa Casserole)","Tamal de Olla","Tamal de olla","Panama City and Los Santos","hard",[579],[542,543],[825,797,826,827],"masa-harina","olives","achiote",[829,832,834,836],{"alt":830,"src":831},"Baked orange corn masa casserole cut open to show a layer of shredded chicken with olives and raisins","\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero.jpg",{"alt":830,"src":833},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-16x9.jpg",{"alt":830,"src":835},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-4x3.jpg",{"alt":830,"src":837},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-1x1.jpg",[839,840,841,827,797,842],"tamal de olla","panamanian tamal","masa casserole","christmas food",24,false,1788563758702]