Recipe: Appetizing Ceviche de Corvina (white sea bass) Panama style

Ceviche de Corvina (white sea bass) Panama style. Ceviche de corvina is a white sea bass ceviche that is a delectable appetizer. 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.

This is the only recipe i've come across that DOES NOT have tomatoes in it!! the fisherman's ceviche NEVER had that in it and any store down there never had it in it that i can remember. now on to an empanada recipe. Some days, it just doesn't pay to get out of bed, and some days, it's just too dang hot to cook. Clean and remove the skin and the thorns of the fish. You can have Ceviche de Corvina (white sea bass) Panama style using 9 ingredients and 10 steps. Here is how you cook it.

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

1. Prepare 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. You need 1 slice of Cilantro (Coriander).
6. It's 1 slice of Culantro (Mexican or Long Coriander).
7. It's 1 tsp of Vinegar.
8. You need 1 of Salt.
9. It's 1 packages of Saltine Crackers.

Cut into small squares and put it in a bowl, pour the lemon juice, salt, pepper, chili and onion. 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) is very popular and served as an appetizer in most local restaurants.

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..

It is also commonly prepared with octopus, shrimp, and squid. Ceviche de corvina is a white sea bass ceviche that is a delectable appetizer. 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. You can use your choice of white fish in this recipe—as long as you trust the freshness of its source.