Ceviche de PescadoPanamanian Fish Ceviche
A Panamanian fish ceviche with lime, red onion, tomato, culantro, and ají chombo. Use commercially handled, previously frozen fish and keep the mixture cold; citrus changes texture but does not make unsafe fish safe.
Prep
35m
Cook
—
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 500gGrouper (commercially frozen for raw consumption, boneless, skinless, and kept refrigerated)
- 200mlLime Juice
- 120gRed Onion (finely chopped)
- 150gTomato (finely chopped)
- 15gCulantro (finely chopped)
- 1pcsAjí Chombo Chili (finely chopped)
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Keep the grouper and all utensils cold. Use fish from a supplier that confirms it was commercially frozen for raw consumption; lime juice does not eliminate all pathogens or parasites. People at higher risk from foodborne illness should use cooked fish instead.
- 02
Combine the grouper with the lime juice and salt in a nonreactive bowl. Cover and refrigerate at 4°C (39°F) or colder until the outside turns opaque but the fish remains tender.
- 03
Fold in the red onion, tomato, culantro, ají chombo chili, and black pepper.
- 04
Taste and adjust the seasoning without leaving the ceviche at room temperature.
- 05
Serve immediately while thoroughly chilled and discard leftovers that have stood above 4°C (39°F) for more than 2 hours.
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