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ceviche

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.