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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, ceviche de corvina (white sea bass) panama style. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Ceviche de Corvina (white sea bass) Panama style is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Ceviche de Corvina (white sea bass) Panama style is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have ceviche de corvina (white sea bass) panama style using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Ceviche de Corvina (white sea bass) Panama style:
  1. Prepare 3 lb Corvina (White Sea Bass)
  2. Prepare 1 1/2 cup Lime Juice
  3. Get 1 1/2 lb Onion
  4. Prepare 1/2 Aji Chombo (Habanero Pepper)
  5. Make ready 1 slice Cilantro (Coriander)
  6. Prepare 1 slice Culantro (Mexican or Long Coriander)
  7. Take 1 tsp Vinegar
  8. Take 1 Salt
  9. Make ready 1 packages Saltine Crackers
Instructions to make Ceviche de Corvina (white sea bass) Panama style:
  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.

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