Panamanian Corvina Ceviche Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb boneless Corvina ( you can also use White Sea Bass, Cod or Tilapia, you want a firm white ocean fish).
1 1/2 cups finely chopped onion
1 1/3-2 cups fresh lemon juice ( I also sometimes use a mixture of ˝ lemon and ˝ lime juice)
1/2 cup finely chopped celery
1/4 cup finely chopped fresh cilantro
1/2 hot chili pepper, finely minced (optional)
Salt, to taste
Saltines, plantain chips, or tortilla chips for serving
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Directions: |
Directions:1. Cut the uncooked fish into finely cut, bite-size pieces and place in a large glass bowl or container (Make sure it is non reactive). I often use Tilapia and dice it while still slightly frozen which I find makes it easier to cut.
2. Add remaining ingredients (and chili if using) and mix well. The lemon juice should cover the fish very well . You would rather have a little more juice than not enough.
3. Cover bowl with plastic wrap and refrigerate for 4-6 hours. I also stir about halfway through and make sure the fish is still well covered with juice add a little more if needed. The Lemon juice will “Cook” the fish. You will know it is ready when the fish has a white,cooked appearance.
4. Season to taste with salt and a little more cilantro if wanted and serve with your choice of saltine crackers ( true Panama Style) or tortilla chips.
**special note, it is important when using fresh fish that it is very fresh. You can also substitute or mix in shrimp as well, just note that the shrimp may not need as much “cooking” time and that shrimp is ready when it is pink in appearance.
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:10 Minutes |
Personal
Notes: |
Personal
Notes: My husband grew up an Army Brat in the Panama Canal Zone. After the US handed the Canal and the Zone back over to Panama, my In-laws bought property and built a home there. My Mother-In Law, is retired there and we are lucky enough to visit once a year. This is a dish that we always have plenty of while in Panama. My husband often finds himself homesick for Panama and loves that I have learned a version of one of his favorite dishes from home.
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