Mixed Seafood Ceviche - Panamanian Style

Once again, my good friend, Joan of FOODalogue is having her yearly Culinary Tour Around the World 2011.  I plan to do my virtual gastronomic travel with her through 7 countries.

Our first stop is Panama.  I wanted to make a dish that was totally different, but Panama and Puerto Rico have so much in common that I decided to go with their traditional dish, Ceviche.

I visited a wonderful blogger from Panama, Anamaris of ChefItYourself, and went with her ingredients, using less of the pickling juice, and instead of the shrimp and scallops, I adapted using a bag of mixed seafood I had in my freezer:

Ingredients:

1 lb. bag mixed seafood
2 garlic cloves
1 bay leaf
Sea salt
½ cup fresh lime juice
¼ cup fresh orange juice
2 tsp Dijon mustard
1 tsp habanero paste (I used chipolte, could not find the habanero/scotch bonnet)
1 red onion thinly sliced
1 avocado cubed (I made some hearts to serve my husband as this is one of his favorite dishes)

Preparation:

1.  You must get your pickling juice ready using a class or ceramic bowl.  Mix the juices, onions, mustard and chipotle paste, set aside.

2.  Fill a pot with about 2 quarts of water add the garlic, bay leaf and salt. Bring water to a slow boil for about 5 minutes. Add the seafood and turn burner off. Let the seafood sit in the water for a few minutes. Remove seafood to a bowl of ice to stop the cooking process.

3.  Once cooled, drain and add the seafood to the pickling mix, making sure there is enough liquid to cover most of the seafood and chill in the refrigerator for about two hours or you can also leave it overnight as the flavors will improve. Make sure that you stir every so often. Next, garnish with avocados.

Other recipes by Norma:
Piña Colada Flan
Dulce de Lechosa (Candied Papaya)
Surullitos de Maiz con Mayoketchup
Arroz con Pollo, Chorizo Español y Guisantes Verdes
Frijoles Negros (Black Beans)
Chicken Empanadas
Mami's Carne Guisada (Puerto Rican Beef Stew)
Barriguitas de Vieja ("Old Ladies' Bellies")

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