This ceviche recipe, which Panamanian chef Elena Hernández shared at the recent Latin Flavors, American Kitchens symposium at the Culinary Institute of America’s San Antonio campus, is an easy appetizer that is colorful, bright and refreshing.
Ceviche de Corvina Panameño
1 pound white sea bass (corvino), fillet
Salt, to taste
2 ounces celery, finely chopped
4 ounces red onion, finely julienned
Juice of 8 limes
2 tablespoons chopped cilantro
1/2 teaspoon ají chombo (see note)
2 tablespoons olive oil
Thinly slice the fish.
Mix fish, salt, celery, onion, lime juice, cilantro, ají chombo and olive oil. Allow the mixture to cool for 1 hour in the refrigerator.
Note: Ají chombo is a Panamanian pepper akin to habaneros, which can be used as a substitute.
Makes 4-6 servings.
From Elena Hernández/Latin Flavors, American Kitchens