Ceviche de Corvina (white sea bass) Panama style

Name: Ceviche de Corvina (white sea bass) Panama style
Total time: 7200 s
Yield: 24 servings
Cuisine: American
Ingredients: 3 lb Corvina (White Sea Bass); 1 1/2 cup Lime Juice; 1 1/2 lb Onion; 1/2 Aji Chombo (Habanero Pepper); 1 slice Cilantro (Coriander); 1 slice Culantro (Mexican or Long Coriander); 1 tsp Vinegar; 1 Salt; 1 packages Saltine Crackers

ricktarte69 @cook_3770778

This is your typical Panamanian Ceviche.

ricktarte69 @cook_3770778

This is your typical Panamanian Ceviche.

Saved

Ingredients

2 hours

24 servings

3 lbCorvina (White Sea Bass)
1 1/2 cupLime Juice
1 1/2 lbOnion
1/2Aji Chombo (Habanero Pepper)
1 sliceCilantro (Coriander)
1 sliceCulantro (Mexican or Long Coriander)
1 tspVinegar
1Salt
1 packagesSaltine Crackers

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Steps

2 hours

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.