Ceviche (panama/costa Rica Recipe

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Ceviche (Panama/Costa Rica

liz fernandez Grant


You can use a white fish. In Panama and Costa Rica, the fish Corvina is used. I use tilapia.

★★★★★ 1 vote
45 Min
8 Hr


4 to 5
nice sized fillet of tillapia or white fish
juice of fresh lime (must be fresh)
1 medium
sweet onion chopped finely
1/2 c
chopped finely celery
large jalapeno pepper chopped finely


1Squeeze the juice of the limes and set aside.
2Cut fish into very small pieces and add salt.
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.
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.
5In Costa Rica, seafood cocktail sauce is missed with the fish and other ingredients. My family loves it both ways like it both ways.

About this Recipe

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy