DNA TESTS FROM LOCAL CEVICHIES

During the Convention on the International Trade of Endangered Species (CITES) Conference held here in Panama City November 2022 Marine Biologist Cindy Gonzalez extracted several samples from various restaurants and  supermarkets  to determine the type of fish

that was used in making their ceviche. We were very surprised that most were prepared from shark meat.

The highest percentage was from the scalloped hammerhead shark  (Sphyrna lewini) is a species of hammerhead shark in the family Sphyrnidae.

This video explains her find from the DNA results. Cindy explains that over 90% of local ceviche is prepared from shark meat.

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