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!
Ingredients2 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
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“.