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