• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Panama

    Ceviche de Corvina (White Sea Bass Ceviche)

    July 26, 2018 By Darlene at International Cuisine

    186 shares
    • Facebook40
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Ceviche de corvina is a white sea bass ceviche that is a delectable appetizer.  I love ceviche and seem to choose it as a starter for just about any country where it is loved.  This recipe is different as it calls for celery in the mix which I have not had before.  I absolutely loved the cool crunchy bite the celery provided next to the sea bass and shrimp.  The fish is cooked in lemon juice and usually served with chips to scoop up the delicious ceviche de corvina with.

    Panamania ceviche presented in a shell garnished with celery and a tortilla chip

    In Panama City there is a famous fish market that is a must see destination. It is called Mercado de Mariscos.  The main reason is that is where you will find stalls that make this prized Ceviche de Corvina made with the absolute freshest ingredients. One side of the market is where you can buy seafood right off the fishing boats you see in the bay.  Whether it is sea bass you are after or lobsters or shellfish, you need to get there early to get the good stuff. The other side of the market is the where you can enjoy the beautiful seafood cooked and served up Panamanian style. Ceviche de corvina will be served up in a cup and will be a bite you won't forget it.  These are not fancy places but the food is top notch. The market is also located near the historic Casco Viejo District which is is now a UNESCO world heritage site.  Until you can make it to Panama, be sure to enjoy this  Ceviche de corvina with a nice Panamanian beer and dream about your next trip.

    Have you been to Panama?  Let me know in the comments below and what your favorite food was while there.

    If you would like to learn more about this Central American country be sure to check out "Our Journey to Panama."

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Panamania ceviche presented in a shell garnished with celery and a tortilla chip
    Print Pin
    3.95 from 19 votes

    Ceviche de Corvina (White Sea bass Ceviche)

    A delectable appetizer from Panama, perfect for any occasion
    Course Appetizer
    Cuisine Panamanian
    Prep Time 10 minutes
    Cook Time 4 hours
    Total Time 4 hours 10 minutes
    Servings 4
    Calories 210kcal
    Author Darlene at International Cuisine

    Ingredients

    • 1 lb. boneless white sea bass or other white fish that is fresh
    • ½ lb. peeled and de-veined shrimp
    • 1 ½ cups finely chopped onion
    • 1⅓ cups fresh lemon juice
    • ½ cup finely chopped celery
    • ¼ cup finely chopped fresh cilantro
    • salt to taste
    • ½ hot pepper finely minced optional

    Instructions

    • Cut the fish and shrimp into bite-size pieces and place in a non-reactive bowl
    • Add all the other ingredients, mixing well.
    • The lemon juice should cover the fish.
    • Cover with plastic wrap and place in the refrigerator.
    • Allow at least 4 hours for the fish to cook in the lemon juice
    • Serve with tortilla chips or saltines

    Nutrition

    Calories: 210kcal | Carbohydrates: 11g | Protein: 32g | Fat: 3g | Cholesterol: 233mg | Sodium: 532mg | Potassium: 539mg | Fiber: 1g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 38.9mg | Calcium: 123mg | Iron: 2.4mg

     

    More Panama

    • Panamanian Sancocho (Traditional Chicken Soup)
    • Panamanian Cocadas (Coconut Cookies)
    186 shares
    • Facebook40
    • Twitter

    Filed Under: Appetizer, Panama, Plant Paradox Friendly, Recipes

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved

    • 40
    186 shares