Make Ahead

Panamanian Fish Ceviche

March  6, 2014
0 Ratings
  • Serves 3-4
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: )

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: —LittleLadyCook

What You'll Need
  • 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)
  1. Cut the fish into equal bite size pieces and place in a large glass bowl
  2. Add the onions, habanero, celery, culantro and mix well with fish and lime juice
  3. Place bowl in refrigerator for at least 6 hours. (Preferably overnight)
  4. 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).

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