Ceviche de Corvina (white sea bass) Panama style

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, ceviche de corvina (white sea bass) panama style. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Ceviche de Corvina (white sea bass) Panama style is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Ceviche de Corvina (white sea bass) Panama style is something that I have loved my whole life.

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. Add the lime juice and a teaspoon of white vinegar untill all is covered in juice.

To begin with this particular recipe, we must prepare a few ingredients. You can have ceviche de corvina (white sea bass) panama style using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Ceviche de Corvina (white sea bass) Panama style:
  1. Get 3 lb Corvina (White Sea Bass)
  2. Get 1 12 cup Lime Juice
  3. Get 1 12 lb Onion
  4. Take 12 Aji Chombo (Habanero Pepper)
  5. Prepare 1 slice Cilantro (Coriander)
  6. Make ready 1 slice Culantro (Mexican or Long Coriander)
  7. Get 1 tsp Vinegar
  8. Make ready 1 Salt
  9. Make ready 1 packages Saltine Crackers

Add all the other ingredients, mixing well. The lemon juice should cover the fish. Add the lime juice and a teaspoon of white vinegar untill all is covered in juice. Add all the other ingredients, mixing well.

Steps 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 12 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.

Add the lime juice and a teaspoon of white vinegar untill all is covered in juice. Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover with plastic wrap and place in the refrigerator. Ceviche de Corvina (white sea bass) Panama style.

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