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Panamanian Fish Ceviche

By LittleLadyCook • March 6, 2014 • 0 Comments

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Author Notes: This is a very easy and simple recipe. I grew up eating ceviche every Friday. My dad used to buy 1/4 of a gallon of ceviche for all the family and we would eat it with salted crackers or fried green plantains (recipe: http://www.cocinerita.com... )

I think this is the best way to say goodbye to Winter and welcome Spring / Summer. It's super refreshing! Full post on this recipe here: http://www.cocinerita.com... —LittleLadyCook

Serves 3-4

1 pound fresh fillets (sole, red snapper, rockfish, cod or seabass)
1/2 cup Fresh Lime Juice
1 teaspoon Culantro (cilantro works too)
1 Habanero Pepper
1/4 cup Celery stalk, chopped
1/2 teaspoon Garlic, finely chopped
1/2 Medium Spanish Onion, finely chopped
1/2 Grapefruit, segmented
1 dash Salt (to taste)

Cut the fish into equal bite size pieces and place in a large glass bowl
Add the onions, habanero, celery, culantro and mix well with fish and lime juice
Place bowl in refrigerator for at least 6 hours. (Preferably overnight)
Serve on a bowl with the grapefruit, salt to taste and fried yuca (I also love to serve it with crackers or fried green plantains).