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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.

  • ServingsServings


  • 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


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.

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