Ingredients
Fish
- 800 gcorvina or sea bass fillet, skinned
- previously frozen, see method
- juice of 10 limes
- 2 teaspoonssalt
The ceviche
- 2red onions, very thinly sliced
- 3celery sticks, finely chopped
- 2aji chombo or habanero chillies
- a handful of coriander, chopped
- black pepper
- 1 tablespoonoil, optional
To serve
- small plastic cups
- soda crackers
- hot sauce
- lime wedges
Directions
- Freeze it at minus twenty degrees for seven days. Or at minus thirty-five degrees for fifteen hours. Work with everything cold throughout. Keep the fish in the refrigerator until the last moment. Skin the fillet if it is not already skinned.
- Pull every one out with tweezers. Trim off any dark bloodline you find. Cut it up into small even cubes. Aim for pieces about one centimetre across. Use a very sharp knife and cut cleanly. Slice the red onions as thinly as you can.
- Rinse them in cold water afterwards. That takes the harsh raw edge off them. Squeeze them dry in your hands. Preparing the chilli needs caution. Remove the seeds and membrane for less heat. Chop the chilli very finely indeed.
- Put the fish cubes in a glass or ceramic bowl. Never use a metal bowl for this. Add the salt and toss it through. There should be enough to cover the fish.
- Stir it gently and cover the bowl. Refrigerate it for fifteen to thirty minutes. Cut one piece open to check the middle. It should be white right through for a full cure.
- Add the sliced onion and chopped celery. Chop it fine so it does not dominate. Add the finely chopped chilli. Stir in most of the coriander. Season it well with black pepper. Add a little oil if you want a softer dressing. Taste it and adjust the salt and the lime. It should be sharp, salty and fresh.
- Keep it refrigerated until the moment of serving. Spoon it out into small plastic cups. Scatter the remaining coriander over. Serve soda crackers alongside for scooping. Put hot sauce and lime on the table. It must be eaten the day it is made.
Technique
- Lime juice does not kill parasites in fish, which is very widely misunderstood; the acid changes texture but never reaches a temperature that kills them.
- Fish for raw eating must be frozen to specified temperatures beforehand, which is what sashimi grade labelling means.
- Celery is the distinguishing Panamanian ingredient and does not appear in Peruvian or Ecuadorian ceviche.
Substitutions
- Sea bass, halibut or snapper all work in place of corvina.
- Sashimi grade fish from a fishmonger is the practical way to meet the freezing requirement.
Variations
- Some stalls cure the fish much longer for a firmer texture.
- Ceviche de pulpo, made with octopus, is sold alongside it at the market.
- A version with a little oil stirred through is made in some households.
History
Sea bass cured in lime with onion and celery, sold by the cup at Panama City’s Mercado de Mariscos.
Frequently asked questions
What is Ceviche de corvina?
Ceviche de corvina is a snack from Panama: sea bass marinated in lime, onion, and hot pepper. Sea bass cured in lime with onion and celery, sold by the cup at Panama City’s Mercado de Mariscos.
How long does Ceviche de corvina take to make?
Ceviche de corvina takes 30 minutes plus curing of preparation and none of cooking. The recipe makes serves 6. It is rated medium to make.
What can I substitute in Ceviche de corvina?
Yes, within limits. Sea bass, halibut or snapper all work in place of corvina. Sashimi grade fish from a fishmonger is the practical way to meet the freezing requirement.
What is the most important thing to get right in Ceviche de corvina?
Put the fish cubes in a glass or ceramic bowl. Never use a metal bowl for this. Add the salt and toss it through. There should be enough to cover the fish.
