Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, ceviche de corvina (white sea bass) panama style. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Ceviche de Corvina (white sea bass) Panama style is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Ceviche de Corvina (white sea bass) Panama style is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook ceviche de corvina (white sea bass) panama style using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Ceviche de Corvina (white sea bass) Panama style:

1. Get 3 lb Corvina (White Sea Bass)
2. Make ready 1 1/2 cup Lime Juice
3. Make ready 1 1/2 lb Onion
4. Make ready 1/2 Aji Chombo (Habanero Pepper)
5. Prepare 1 slice Cilantro (Coriander)
6. Get 1 slice Culantro (Mexican or Long Coriander)
7. Prepare 1 tsp Vinegar
8. Make ready 1 Salt
9. Prepare 1 packages Saltine Crackers

Instructions to make Ceviche de Corvina (white sea bass) Panama style:

1. First fillet the fish and place the fillets in cold water with ice and salt for 1 hour.
2. Chop the onions into little squares.
3. Squeeze limes untill you have about 1 1/2 cups. (Place them in the microwave for 30 seconds and then roll them pressing down to get the most juice)
4. Dice half a Aji Chombo into verry small pieces (or add as much heat as needed)
5. Get a small amount of cilantro and culantro about a teaspoon each and dice into small pieces.
6. After 1 hour strain the fillets and cut into small squares and add a few piches of salt and mix in a bowl.
7. Now add the Aji Chombo, Cilantro, Culantro, Onions and mix a little bit.
8. Add the lime juice and a teaspoon of white vinegar untill all is covered in juice.
9. The lime juice will "cook or cure" the fish in 3 hours. Panamanian style 24 Hours. This can be then frozen or kept in refrigerator.
10. Eat with Saltine crackers, Yuka chips, Plantain chips.

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