Ceviche (Panama/Costa Rica

Ceviche (panama/costa Rica Recipe

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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


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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

How to Make Ceviche (Panama/Costa Rica


  • 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.

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About Ceviche (Panama/Costa Rica

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

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