Ceviche, the crown jewel of Panamanian seafood cuisine, is a refreshing and tangy delight. The citric acid from the lime or lemon 'cooks' the fish, resulting in a light and flavorful dish. In Panama, you'll find several variations of ceviche, each offering a unique ocean taste enhanced by the freshness of the ingredients. For an unforgettable ceviche experience, head to Mercado de Mariscos in Panama City, where the ceviche is prepared with the day's freshest catch.

When looking for the best seafood restaurants, consider those located near the coast or in areas known for their fresh seafood markets. Additionally, reading reviews from other diners can provide valuable insights into the quality of the food and service.

Corvina al Ajillo is a dish that showcases the delicate flavor of corvina, a prized fish in Panama. The fish is pan-fried and then topped with a rich garlic sauce called "ajillo." The sauce, made from garlic, butter, and sometimes a touch of white wine, perfectly complements the mild flavor of the corvina.

This dish is also a staple in many Panamanian restaurants, especially those along the coast. To savor the best Corvina al Ajillo, visit Restaurante Mi Ranchito on the Amador Causeway. The fish is always fresh, and the garlic sauce is simply divine.

Grilled octopus, or Pulpo a la Parrilla, is a dish that offers a perfect balance of texture and flavor. The octopus is tenderized and marinated in olive oil, garlic, and herbs before perfectly grilling. The result is a slightly crispy dish on the outside yet tender and juicy on the inside. Pulpo a la Parrilla is often served with a side of vegetables or a light salad, making it a healthy and delicious option. For the best Pulpo a la Parrilla, try Tantalo in Casco Viejo, where the octopus is perfectly grilled and served with various flavorful sides.

Lobster Thermidor, or Langosta Termidor in Spanish, is one of the most luxurious seafood dishes you can find in Panama. This French-inspired dish features lobster meat cooked in a creamy sauce made from egg yolks, mustard, and cognac, then baked with cheese. The result is a rich, decadent dish perfect for special occasions. For a truly indulgent Lobster Thermidor, visit La Posta in Panama City, where the dish is prepared with the finest ingredients and presented elegantly.

Róbalo, or snook, is a popular fish in Panama, known for its mild flavor and firm texture. When grilled, it develops a beautiful char that enhances its natural flavor. Róbalo a la Plancha is often served with a simple dressing of olive oil, garlic, and lemon juice, allowing the flavor of the fish to shine. This dish is a favorite among locals and visitors, and it's easy to see why. To taste authentic Róbalo a la Plancha, visit El Trapiche in Panama City, where the fish is perfectly grilled and served with a side of plantains or rice.

Steamed clams, or Almejas al Vapor, are a simple yet flavorful dish that highlights the natural sweetness of the clams. This dish is typically prepared in Panama with fresh clams, white wine, garlic, and parsley. The clams are steamed until they open, ensuring they remain tender and juicy. This dish is often served with crusty bread, perfect for soaking up the flavorful broth. For the best Almejas al Vapor, head to Maito in Panama City, where the clams are always fresh and the preparation is flawless.

Sopa de Mariscos is a hearty seafood soup staple in Panamanian cuisine. This soup is made with various seafood, including fish, shrimp, clams, and sometimes even lobster, all simmered in a rich broth made from tomatoes, garlic, and herbs. The result is a flavorful and satisfying dish perfect for a fantastic evening. For the best Sopa de Mariscos, visit Mercado de Mariscos in Panama City, where the soup is made with the freshest ingredients and served piping hot.

Langostinos a la Criolla is a dish that is bursting with bold flavors. The prawns are sautéed in a sauce made from tomatoes, onions, bell peppers, and a mix of spices, creating a spicy and savory dish. This dish is an excellent example of the Creole influence on Panamanian cuisine, and it's a must-try for anyone who loves bold flavors. For the best Langostinos a la Criolla, visit El Caribe in Panama City, where the dish is prepared with the perfect balance of spices and served with a side of rice or plantains.

Arroz con Mariscos is a dish that combines the best of both worlds: rice and seafood. This dish is made by cooking rice with a mix of seafood, including shrimp, clams, and mussels, in a flavorful broth made from tomatoes, garlic, and spices. The result is a dish rich in flavor and loaded with seafood. For the best Arroz con Mariscos, visit Manolo Caracol in Casco Viejo. The dish is prepared with the freshest seafood and served in a warm, inviting atmosphere.

King Crab, or Centolla, is a delicacy prized for its sweet, tender meat. In Panama, it is often served, with just a touch of butter or a squeeze of lemon, allowing the crab's natural flavor to shine. This dish is a must-try for seafood lovers, and it's best enjoyed with a glass of white wine. For the best Centolla, visit La Casa del Marisco in Panama City, where the crab is always fresh, and the preparation is simple yet delicious.

Shrimp Cocktail, or Coctel de Camarones, is a dish perfect for a light snack or a starter to a larger meal. In Panama, the Shrimp Cocktail is made with fresh, plump shrimp cooked until tender, then tossed in a tangy sauce made from tomatoes, onions, cilantro, and lime juice. The result is a refreshing and flavorful dish perfect for a hot day. For the best Coctel de Camarones, visit El Bucanero in Panama City, where the shrimp are always fresh and the sauce is perfectly balanced.

Fried Red Snapper, or Pargo Rojo Frito, is loved for its crispy skin and flavorful meat. In Panama, the fish is often seasoned with spices and then fried until golden brown. The result is a dish that is crispy on the outside and tender on the inside, with a flavor that is both savory and slightly sweet. For the best Pargo Rojo Frito, visit Mi Ranchito on the Amador Causeway, where the fish is perfectly fried and served with fried plantains or rice.

Stuffed Mussels, or Mejillones Rellenos, are rich in flavor and texture. In Panama, the mussels are typically stuffed with a mixture of breadcrumbs, garlic, and herbs and baked until golden brown. The result is a dish that is both crispy and tender, with a flavor that is savory and slightly salty. For the best Mejillones Rellenos, visit Restaurant Mercado de Mariscos in Panama City, where the mussels are always fresh, and the stuffing is perfectly seasoned.

Octopus Salad, or Ensalada de Pulpo, is refreshing and flavorful. In Panama, the octopus is typically boiled until tender, then tossed in a light dressing made from olive oil, lemon juice, and herbs. The result is a dish that is both light and satisfying, with a flavor that is both tangy and savory. For the best Ensalada de Pulpo, visit CasaCasco in Casco Viejo, where the octopus is tender, and the dressing is light and refreshing.