ceviche (panama/costa rica
(1 rating)
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You can use a white fish. In Panama and Costa Rica, the fish Corvina is used. I use tilapia.
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(1 rating)
yield
8 serving(s)
prep time
45 Min
cook time
8 Hr
Ingredients For ceviche (panama/costa rica
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4 to 5nice sized fillet of tillapia or white fish
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12juice of fresh lime (must be fresh)
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1 mdsweet onion chopped finely
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1/2 cchopped finely celery
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1large jalapeno pepper chopped finely
How To Make ceviche (panama/costa rica
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1Squeeze the juice of the limes and set aside.
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2Cut fish into very small pieces and add salt.
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3Place fish into a glass bowl and add lime juice. ( I always use a glass container because metal bowls might give the fish a different tast because of the lime juice. ) COVER THE BOWL AND LET IT SIT OVERNIGHT IN THE REFRIGERATOR. You will notice that the fish will become a real white color after it has COOKED in the lemon juice.
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43 hours before serving, finely chop celery, onion and jalapeno peppers and add to the fish and lemon juice. Mix well and serve with saltine crackers.
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5In Costa Rica, seafood cocktail sauce is missed with the fish and other ingredients. My family loves it both ways like it both ways.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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