World Flavors Cookbook

Ceviche Panameño

Panamanian ceviche — corvina in lime with red onion, culantro, and aji chombo hot sauce, served with saltine crackers.

Cuisine: Panama

Ingredients

• 500g fresh corvina or sea bass, diced
• Juice of 10 limes
• 1 red onion, thinly sliced
• 1 bunch culantro (recao), chopped
• Aji chombo hot sauce
• Salt
• Saltine crackers

Instructions

1. Toss fish with lime juice. Refrigerate 25-30 minutes.
2. Drain most liquid.
3. Mix with red onion and culantro.
4. Add salt and aji chombo to taste.
5. Serve immediately with saltines.