Ceviche in Panama: Bright, Briny, and Utterly Essential
- Brownie
- Sep 25, 2025
- 2 min read
If you’re visiting Panama and haven’t tried ceviche yet—pause whatever you’re doing and fix that. This dish is a cornerstone of Panamanian food culture: simple, fresh, wildly satisfying, and available just about everywhere from markets to beachfront cafés.
So what is Panamanian ceviche, exactly?
Ceviche is raw seafood marinated in citrus—usually lime juice—which “cooks” the fish without heat. In Panama, the most common base is corvina, a local white sea bass known for its clean, mild flavor and firm texture. The classic preparation mixes it with lime, onions, bell peppers, cilantro, and salt. You’ll also find versions with shrimp, octopus, or mixed seafood, all chopped and swimming in that bright, acidic marinade.
It’s served cold, almost always with a side of saltine crackers or those little scoop-shaped mini toasts (locally sold as canastitas). The point is to scoop, pile, and crunch. And maybe dribble a little lime over everything again, just because.
Where to eat it
You won’t have to look far to find great ceviche in Panama—but here are a few favorite spots:
🐟 Mercado de Mariscos – Panama City
This fish market near Casco Viejo has a dedicated ceviche hall with a dozen-plus stalls slinging plastic cups of the stuff. It’s a rite of passage. Sit at the counter, elbow to elbow with locals, and don’t forget the hot sauce if you like a kick.
💡 Pro move: Go for the classic corvina, then try shrimp or octopus next.
🛍️ Town Markets – All Over Panama
Most regional markets (like Mercado de Río Hato) will have a small ceviche stand or vendor offering cups to-go. The Rio Hato stall is especially popular on weekends with beachgoers grabbing a cup before heading to Playa Blanca or Santa Clara. These stalls usually have just a few types—shrimp and fish being the most common—but they’re cold, citrusy, and perfect for an on-the-go bite.
🌊 Coko Blue – Farallón
This beachside spot is known for ceviche frito—a house twist where the citrus-marinated fish is lightly fried for a crispy edge. Pair it with one of their strong cocktails and you’re golden. It’s casual, relaxed, and full of flavor.
🌴 Bocas del Toro
In Bocas, you’ll find some Caribbean-inspired takes on ceviche. Some places add coconut milk, habanero peppers, or serve it with plantain chips. It’s different—but in a good way.
One note on freshness
Ceviche depends on ultra-fresh ingredients. Stick to busy, local-favorite spots with a fast turnover—especially if you’re buying it from a market or roadside stand. When in doubt, go with a place that looks popular and smells clean and bright.
Final thoughts
Ceviche in Panama isn’t just a dish—it’s a ritual. A cold cup on a hot day. A market snack with saltines. A road trip reward after hours on the Pan-American Highway. Whether it’s served out of a cooler at a roadside stand or plated at a beachside restaurant, it hits the spot every single time.
Pack some napkins, grab a lime soda or a Balboa beer, and don’t be surprised if you find yourself hunting down another cup before the trip is over