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!


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


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“.




7 thoughts on “White sea bass ceviche

OK, let's talk

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s