White Cheese Ceviche

Ingredients

• 450 g White cheese (ground or crumbled)
• 1 Red onion (finely diced)
• Ají chombo (to taste, finely chopped (habanero pepper))
• 0.5 cup Lime juice (fresh, enough to cover)
• Salt (to taste (optional, as the cheese is usually salty))

Steps

1. 1

   Finely dice the red onion (brunoise).

2. 2

   Finely chop the ají chombo, adjusting the amount according to the desired heat level.

3. 3

   Squeeze enough fresh lime juice into a separate container.

4. 4

   In a large bowl, crumble or grind the white cheese until a grainy texture is obtained.

5. 5

   Add the diced onion, the ají chombo, and all the lime juice to the bowl with the cheese.

6. 6

   Mix all ingredients well so the cheese absorbs the lime and spice flavors.

7. 7

   Taste and add a pinch of salt if necessary, though white cheese usually provides enough salinity.

Notes

This ceviche is a traditional variation in Panama. It is recommended to serve it well chilled accompanied by saltine crackers or plantain chips. Ají chombo is the local name for the habanero pepper.

Nutrition per serving

• appetizer
• snack
• vegetarian
• no-cook
• easy
• panamanian
• cheese