Ceviche (Panamanian Ceviche de Corvina)

Ceviche de corvina is a white sea bass ceviche that is a delectable appetizer. I love ceviche and seem to choose it as a starter for just about any country where it is loved. This recipe is different as it calls for celery in the mix which I have not had before. I absolutely loved the cool crunchy bite the celery provided next to the sea bass and shrimp. The fish is cooked in lemon juice and usually served with chips to scoop up the delicious ceviche de corvina with.

1 lb. boneless white sea bass or other fresh white fish
½ lb shrimp, peeled and de-veined
1½ cups onion, finely chopped
1⅓ cups lemon juice, freshly squeezed
½ cup celery, finely chopped
¼ cup fresh cilantro, finely chopped
sea salt
½ hot pepper, finely minced

Cut the fish and shrimp into bite-size pieces and place in a non-reactive bowl.

Add all the other ingredients, mixing well.

The lemon juice should cover the fish.

Cover with plastic wrap and place in the refrigerator.

Allow at least 4 hours for the fish to cook in the lemon juice.

Serve with tortilla chips or saltines.

Makes 4 servings.