Ceviche’s Panamanian Restaurant finally opened its doors in October after several months of delays.

Owners Hunter Tiblier and Laura Bay planned to open the approximately 800-square-foot restaurant at 7210 Wrightsville Ave. this spring, but the renovation and permitting took longer than expected.

Tiblier, who grew up in Panama, and Bay conceived the idea while visiting the Central American country. Ceviche is seafood marinated in acidic juice, oftentimes lime. The juice cures the seafood, giving it the texture of cooked seafood. Historians say native peoples of South America preserved their fish this way. Later, the Spanish used lime juice to make ceviche.
 
Tiblier’s father introduced him to the dish and he has spent years perfecting it.

“I think I became one of the best ceviche cooks in the world,” Tiblier previously told the Business Journal about his years of trying to match his father’s recipe.

Ceviche’s menu will offer typical ceviche accompaniments, such as fried plantains, as well as other Latin American dishes, perhaps empanadas, guacamole, tapas and a daily entrée special or two, Tiblier said.

The restaurant is open for lunch and dinner from 11 a.m. to 11 p.m.

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