Prep 15 mins
Cook 24 hrs
When I lived in Panama the fishmongers came to your door with their ice chests. You could actually buy corvina or even already made ceviche from them for like a total of $2. This is the only recipe i've come across that DOES NOT have tomatoes in it!! the fisherman's ceviche NEVER had that in it and any store down there never had it in it that i can remember. now on to an empanada recipe.. (Cook time is refrigeration time)
- 1 lb boneless fish, preferably White Sea Bass (Corvina)
- 1 1⁄2 cups onions, minced
- 1 1⁄3 cups lemon juice, fresh
- 1⁄2 cup celery, diced
- 1⁄4 cup cilantro, shredded
- 1⁄2 hot pepper, minced (optional)
- Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches high.
- Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover with plastic wrap and place in the refrigerator.
- Allow one day for fish to cook in the lemon juice and onions. serve with crackers or bread.
Easy to make and delicious. You should make it with fish, which is rich in flavours. I have used tilapia and the spices were a bit too dominant. But it was my choice. I like the combination of flavours in the marindae and will sure make it again.