Panamanian Ceviche

Name: Panamanian Ceviche
Ingredients: 1 lb. boneless fish, preferably Corvina (use White Sea Bass, alternatively); 11/2 cups finely chopped onion; 11/3 cups fresh lemon juice; 1/2 cup finely chopped celery; 1/4 cup finely chopped fresh cilantro; 1/2 hot pepper finely minced; salt to taste

7 ingredients

1 steps

Ingredients

1 lb. boneless fish, preferably Corvina (use White Sea Bass, alternatively)
11/2 cups finely chopped onion
11/3 cups fresh lemon juice
1/2 cup finely chopped celery
1/4 cup finely chopped fresh cilantro
1/2 hot pepper finely minced
salt to taste

Directions

1

{"0":"1. Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches","1":"high. Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover","2":"with plastic wrap and place in the refrigerator.","4":"2. Allow at least 4 hours for the fish to 'cook' in the lemon juice and onions. Serve with crackers or tortilla","5":"chips."}