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Panamaninan Ceviche


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Panamaninan Ceviche


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Panamaninan Ceviche

In Panama, this ceviche is made from corvina, a white, firm fleshed saltwater fish. Ayelet recommended grouper, sea bass, halibut, or red snapper, and I found that tilapia works in a pinch.


  • Ready Time : 0 min



  • 1.25 pounds 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


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.

About koshercamembert


A want-to-be cook who reads cookbooks like novels. Often dancing. Healthcare businesslady by day. Think I'm French. My latest project: koshercamembert.com

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