Panamanian Ceviche de Corvina (Marinated Fish)

  • Total time - 45 minutes - 2 hours 15 minutes
  • Preparation - 15 minutes
  • Marinating time - 30 minutes - 2 hours
  • Servings: 4
  • Country: Panama
Refreshing and simple Panamanian Ceviche in a bowl, served with soda crackers.

The key to great ceviche is using the freshest fish possible. You can adjust the marinating time to your liking: a shorter time leaves the fish more tender and raw-like, while a longer time 'cooks' it through and firms it up. It can be served on its own or with soda crackers or plantain chips, which is a traditional way to enjoy it in Panama.

Ingredients

Ingredients for the Ceviche

  • 500 g fresh firm white fish (e.g., corvina or cod), skinless and boneless
  • 1 cup limes, juiced
  • 0.5 piece red onion, thinly sliced
  • 0.5 cup fresh cilantro, chopped
  • salt
  • a pinch of fresh chili (optional)

For Serving

  • soda crackers (galletas de soda) or plantain chips

Instructions

Step 1: Preparing the Fish and Vegetables

Rinse and pat the fish dry, then cut it into small, uniform cubes about 1-2 cm in size. Thinly slice the onion and chop the cilantro.

Step 2: Marinating

Place the diced fish in a non-reactive bowl. Add salt and cover with fresh lime juice, making sure all the fish is fully submerged. Add the sliced onion and optionally the chili.

Step 3: Chilling

Cover the bowl and refrigerate for 30 minutes to 2 hours. As the fish 'cooks' in the acid, it will turn from translucent to opaque. The longer it marinates, the firmer it will become.

Step 4: Finishing and Serving

Before serving, stir in the chopped cilantro. Serve the ceviche chilled, ideally with soda crackers or plantain chips. For extra flavor, you can serve it with a bit of the marinade.