Ceviche de Corvina (white sea bass) Panama style. I love ceviche and seem to choose it as a starter for just about any country where it is loved. This recipe is different as it calls for celery in the mix which I have not had before. Add the lime juice and a teaspoon of white vinegar untill all is covered in juice.

Add the lime juice and a teaspoon of white vinegar untill all is covered in juice. If the concept alone makes you squeamish, substitute shrimp for the fish, and par-cook it before placing in citrus. For the best experience on our website, please disable this ad blocker. You can cook Ceviche de Corvina (white sea bass) Panama style using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Ceviche de Corvina (white sea bass) Panama style

1. You need 3 lb of Corvina (White Sea Bass).
2. Prepare 1 1/2 cup of Lime Juice.
3. It's 1 1/2 lb of Onion.
4. It's 1/2 of Aji Chombo (Habanero Pepper).
5. It's 1 slice of Cilantro (Coriander).
6. You need 1 slice of Culantro (Mexican or Long Coriander).
7. Prepare 1 tsp of Vinegar.
8. You need 1 of Salt.
9. Prepare 1 packages of Saltine Crackers.

Some days, it just doesn't pay to get out of bed, and some days, it's just too dang hot to cook. If you have never partaken of ceviche, then you're missing a. Add all the other ingredients, mixing well. In Panama, ceviche is prepared with lemon juice, chopped onion, celery, habanero pepper, and sea salt.

Ceviche de Corvina (white sea bass) Panama style instructions

1. First fillet the fish and place the fillets in cold water with ice and salt for 1 hour..
2. Chop the onions into little squares..
3. Squeeze limes untill you have about 1 1/2 cups. (Place them in the microwave for 30 seconds and then roll them pressing down to get the most juice).
4. Dice half a Aji Chombo into verry small pieces (or add as much heat as needed).
5. Get a small amount of cilantro and culantro about a teaspoon each and dice into small pieces..
6. After 1 hour strain the fillets and cut into small squares and add a few piches of salt and mix in a bowl..
7. Now add the Aji Chombo, Cilantro, Culantro, Onions and mix a little bit..
8. Add the lime juice and a teaspoon of white vinegar untill all is covered in juice..
9. The lime juice will "cook or cure" the fish in 3 hours. Panamanian style 24 Hours. This can be then frozen or kept in refrigerator..
10. Eat with Saltine crackers, Yuka chips, Plantain chips..

Known for its firm white meat, Corvina has become popular over the years throughout this region. It is one of the most common fish used for ceviche. Tilapia fillets are white with a mild taste. Panama - Ceviche prepared here has very hot peppers, onions, celery, cilantro, and lemon juice. Corvina, shrimp, squid are all popular here.