Ceviche de Corvina Panameño
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The Tale of Ceviche de Corvina Panameño
Ceviche belongs to a broader Latin American tradition believed to trace back to indigenous coastal peoples of Peru and Ecuador, who cured fish in local fruit juices before Spanish contact. The technique later spread up the Pacific coast, where Panama adopted corvina (sea bass) as its classic choice.
Ingredients
Scale:· 4 servings
- 600 g fresh corvina (sea bass) fillet, diced small
- 1 cup fresh lime juice
- 1 red onion, thinly sliced
- 1 celery stalk, finely chopped
- 1 habanero or ají chombo pepper, minced (to taste)
- 1/4 cup chopped cilantro
- 1 clove garlic, minced
- Salt and pepper to taste
- Saltine crackers, to serve
Instructions
- 1Place the diced corvina in a glass or ceramic bowl and pour the fresh lime juice over it, making sure the fish is fully submerged.
- 2Cover and refrigerate for 20-30 minutes, stirring once, until the fish turns opaque and firm, indicating it has cured in the acid.
- 3Rinse the sliced red onion briefly in cold water to soften its bite, then drain.
- 4Drain off about half the lime juice from the fish, keeping enough to stay moist.
- 5Fold in the red onion, celery, minced chili, cilantro, and garlic.
- 6Season with salt and pepper to taste, adjusting the chili for desired heat.
- 7Chill for a further 10 minutes before serving.
- 8Serve cold in small cups or bowls with saltine crackers on the side.
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