ceviche (panama/costa rica

Name: Ceviche (Panama/Costa Rica
Prep time: 45 min
Cook time: 8 h
Yield: 8
Ingredients: 4 to 5 - nice sized fillet of tillapia or white fish; 12 - juice of fresh lime (must be fresh); 1 medium sweet onion chopped finely; 1/2 cup(s) chopped finely celery; 1 - large jalapeno pepper chopped finely

(1 RATING)

34 Pinches

liz fernandez Grant

Sanford, FL

Updated on Jul 5, 2010

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

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prep time 45 Min

cook time 8 Hr

method ---

yield 8 serving(s)

Ingredients

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

How To Make ceviche (panama/costa rica

Step 1

Squeeze the juice of the limes and set aside.

Step 2

Cut fish into very small pieces and add salt.
Step 3

Place 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.
Step 4

3 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.
Step 5

In Costa Rica, seafood cocktail sauce is missed with the fish and other ingredients. My family loves it both ways like it both ways.
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