Sao / Saus de Bocas del Toro (Lime, Cucumber & Hot Pepper Pickled Pork/Fish) – Authentic Panama Recipe
Afro-Antillean Panamanian specialty marinating tender seafood or meat in a cool, fiery lime-cucumber bath.
- Country of Origin
- 🇵🇦 Panama (Central America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Poached firm white fish or shrimp (or traditional trotter/pork), Crisp cucumber slices, Red onions, Fresh lime juice, Chombo (scotch bonnet) pepper
Ingredients for Sao / Saus de Bocas del Toro (Lime, Cucumber & Hot Pepper Pickled Pork/Fish) (4 Servings)
- 1.25 lbs (or 2.5 cups) poached firm white fish or shrimp (or traditional trotter/pork), prepped into bite-sized pieces
- 1.5 cups crisp cucumber slices, washed and trimmed
- 1 cup red onions
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Panama seasoning (chombo (scotch bonnet) pepper, garlic, thyme)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh lime juice for 2–3 minutes until softened and fragrant.
- Add poached firm white fish or shrimp (or traditional trotter/pork) and crisp cucumber slices along with chombo (scotch bonnet) pepper, garlic, thyme, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with red onions and serve straight from the skillet.