Difference between revisions of "Ceviche de Corvina"
RealRecipes (talk | contribs) m (Text replace - "Category:Panamanian Meat Dishes" to "Category:Panamanian cuisine") |
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* ½ [[chile pepper|hot pepper]] finely minced (optional) | * ½ [[chile pepper|hot pepper]] finely minced (optional) | ||
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# Cut the into bite-size pieces and place in a glass bowl or container of at least 2 inches high. | # Cut the into bite-size pieces and place in a glass bowl or container of at least 2 inches high. | ||
# Add all the other ingredients, mixing well. | # Add all the other ingredients, mixing well. | ||
Latest revision as of 11:35, 15 July 2012
Ingredients
File:Ceviche-7437.jpg
Ceviche de Corvina
- 1 lb. boneless , preferably white sea bass (corvina)
- 1½ cups finely chopped onion
- 1⅓ cups fresh lemon juice
- ½ cup finely chopped celery
- ¼ cup finely chopped fresh cilantro
- salt to taste
- ½ hot pepper finely minced (optional)
Procedures
- Cut the into bite-size pieces and place in a glass bowl or container of at least 2 inches high.
- Add all the other ingredients, mixing well.
- The lemon juice should cover the.
- Cover with plastic wrap and place in the refrigerator.
- Allow one day for to cook in the lemon juice and onions.
- Serve with crackers or saltines.
