Panamaninan Ceviche

In Panama, this ceviche is made from corvina, a white, firm fleshed saltwater fish. Ayelet recommended grouper, sea bass, halibut, or red snapper, and I found that tilapia works in a pinch.

Panamaninan Ceviche

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Servings

Ingredients

• 1.25 pound white fish grouper, sea bass, halibut, red snapper, or tilapia
• 4 limes
• 1 small red onion
• 1 large habanero pepper
• salt and pepper
• 1 small jicama or a few celery stalks

Instructions

• Dice fish into ~1/2-inch cubes and place in a glass on other non-reactive bowl.
• Add the lime juice and salt and mix.
• Chop the onion and habanero very fine, wearing gloves for easy clean-up (don’t touch your face with peppery hands!), and add to the fish.
• Gently toss onions and peppers with the fish and refrigerate for 3-4 hours.
• Dice jicama or celery into ~1/4-inch cubes and soak in a little bit of lime juice and salt. Refrigerate.
• The fish is ready when it firms up and turns opaque white.
• Add jicama to fish and toss. Serve over romaine leaves.