White sea bass ceviche

It has been a while since my last Panamanian recipe, so today ceviche it is.

Actually the ceviche is one of those dishes that unite but also differentiate our Hispanic American countries:  There’s ceviche everywhere, but most countries have given ceviche a special twist by adding its own particular garnishes.

For me, today it works as a Panamanian dish, so enjoy!

Ingredients

2 pounds of white sea bass or sawfish cut in fillets
2 cups lemon juice
1 big onion cut in very small dices
Salt and pepper
1 chopped chili

Procedure

Clean and remove the skin and the thorns of the fish. Cut into small squares and put it in a bowl, pour the lemon juice, salt, pepper, chili and onion. If you want, add celery, coriander and/or chopped tomato.

Cover with plastic wrap and put in the fridge for 12 or 24 hours.

Is better to have it in small bites, that’s why I prefer to serve the ceviche inside small pastry shells or “canastitas“.

 

 

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