Panamanian Ceviche de Corvina
Ceviche de corvina, a traditional dish from Panama. It's raw fish, onions, peppers, & Corvina fish marinated in citrus juice, served with crackers or tostadas.
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Servings: 8 people
Calories: 179 kcal
Equipment
- Large glass or ceramic bowl
- Sharp knife
- Cutting board
- Mixing spoon or spatula
- Plastic wrap
Ingredients
- 2 pounds corvina fillet cut into small cubes
- 1 cup lime juice
- 1 red onion thinly sliced
- 1 green bell pepper seeded and diced
- 1 jalapeño pepper seeded and diced
- 1 red bell pepper seeded and diced
- ½ chopped cilantro
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp cumin
Instructions
- In a large mixing bowl, combine the corvina cubes with the lime juice. Mix well and make sure all the fish pieces are covered with the juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until the fish is opaque and has a firm texture.
- Drain the fish and discard the lime juice.
- In a separate bowl, mix the red onion, red bell pepper, green bell pepper, jalapeño pepper, cilantro, salt, black pepper, and cumin.
- Add the fish to the vegetable mixture and stir gently to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve the ceviche cold, garnished with additional cilantro and lime wedges.
Notes
Tips and Tricks for Easier Creations:
▣ Use a sharp knife to cut the vegetables into small, uniform pieces. ▣ Marinate the fish in the lime juice for at least 30 minutes to allow the flavors to develop. ▣ Use fresh, high-quality ingredients for the best results. ▣ Serve the ceviche chilled to enhance the flavor and texture.Nutrition
Serving: 1person | Calories: 179kcal | Carbohydrates: 9g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 414mg | Potassium: 641mg | Fiber: 1g | Sugar: 2g
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