Use only the freshest fish for ceviche. Corvina or sea bass are traditional in Panama but any white fish, or other kind of seafood can be used.
Ingredients
- Corvina or other White Fish 1 lb
- Red Onion ½, finely sliced
- Fresh Lemon Juice 1 cup
- Celery finely chopped, ½ cup
- Hot Pepper 1, finely chopped (optional)
- Fresh Cilantro a handful, chopped
- Salt to taste
Mix It
- Cut the fish into bite-size pieces.
- Place all ingredients in a non-reactive bowl and mix well. Cover with plastic wrap and refrigerate for at least 4 hours.
- Serve with fried plantain or tortilla chips.
