Bring the spirit of Christmas in the south to the table with this ceviche made with sea bass, cherry tomatoes, fresh cilantro and cashew nuts.
By Carla Spuri
Photo courtesy of Sarah Carter
Ah, Christmas! Time to wrap up in blankets in front of the lit fireplace, drink glasses of luscious red wine or cups of hot buttered rum (yes, my new winter obsession) and eat rich foods: think roast beef dripping in its own juice, goose fat roast potatoes and vegetables soaked in cream. Not in Panamá. Oh, no!
In Panamá we will be getting the sunglasses out, filling the coolers with bags of ice and making ceviche as we celebrate both the start of summer and The Holiday.
When it’s 40C outside lighting the oven is not top priority but you do want to bring the spirit of Christmas to the table with sharing dishes and colours worth of the festivities like this “special ceviche” made with sea bass, cherry tomatoes, fresh cilantro and cashew nuts (for texture, right?).
Carla is a half-Panamanian half-Italian 30-something, with a passion for tuna and onion pizza, pork tacos with limejuice, guava jam, [decaf] café con leche and rice and peas based in the UK. She is practical, allergic to caffeine and records memories and recipes of life in Latin America and Italy at Can Be Bribed With Food.