This tiny restaurant in the old town of Panama City, Panama, serves the best and freshest ceviche. The owner offers dishes inspired by his travels—the Italiano, for example, is made of sole, basil, and olive oil—and by tradition. You have to try their Panamanian ceviche, made with locally caught corvina, white onion, celery, and aji chombo (our habanero pepper) and "cooked" in lemon juice for an entire day. —Cuquita Arias, Barandas, Panama City