Cover of Tropical Cooking

Panamanian Cookery, 1947

Dave DeWitt Mexico and Central America Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone

Corbina Seviche (Also saviche, sebiche, serviche, etc.)


Any fish or seafood can be made into seviche, and most fish are used that way on occasion. The dish seems startling at first, for it appears to be raw. But a taste will convince you that the lime juice has done a great deal of cooking the fibers, and the hot peppers have finished the job. Seviche is usually served as a hors d’oeuvre but is met outside of mealtime as an excellent accompaniment to beer and like beverages.

1/2 pound corbina fillet, thinly slices
2 tomatoes, minced fine
3 white onions, minced
1 chili pepper, minced (some use 3 or 4)
1 green pepper, minced
1 clove garlic, minced
1 large sprig parsley, minced
Salt and pepper
2 or 3 drops pepper sauce or tabasco sauce

Lay fillets side by side on a platter. Mix remainder of ingredients and spread over the fish. Lift each fillet to let the lime juice run underneath. Cover platter with oiled paper and place in the refrigerator for at least 6 hours before using. (In order not to burn the throats of your guests, you’d better check on the heat of the peppers after forty-five minutes or an hour. You may find it wise to remove all or part of the hottest condiment and let the rest keep on with their work.)

Crab Gumbo


1 tablespoon bacon drippings
1 bunch green onions
2 cups chopped okra
1 cup chopped tomatoes
6 cups soup stock
1 pod red pepper
1 green pepper
1/2 teaspoon thyme
1 bay leaf
2 cups shredded crab meat

Heat bacon drippings in a saucepan. Clean green onions, reserving 1 cup of the top greens. Chop onions and saute okra in bacon drippings for 10 minutes. Add tomatoes and cook for 5 minutes. Add stock, peppers, green onion tops cut in strips, thyme, bay leaf and salt. Bring to a boil and cook about 10 minutes. Add crab meat. Cover kettle with a tight fitting lid and cook slowly for 1 1/2 hours. Just before serving add filé moistened with a little soup. Serve with boiled rice. Serves 8.

Barbecued Duck


2 large duck breasts
4 teaspoons lemon juice
1 teaspoon worcestershire sauce
1 teaspoon tomato catsup
1 tablespoon butter or margarine
1/2 teaspoon paprika

Cut breasts from 2 large ducks. Broil under flame until brown or about 10 minutes. Baste frequently with the following ingredients: lemon juice, Worcestershire sauce, catsup and butter. When meat begins to brown, sprinkle with salt and paprika, continue to broil for 20 minutes or until done. Serves 4.

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone