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Ceviche De Corvina

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“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)”
READY IN:
24hrs 15mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 1 lb boneless fish, preferably White Sea Bass (Corvina)
  • 1 12 cups onions, minced
  • 1 13 cups lemon juice, fresh
  • 12 cup celery, diced
  • 14 cup cilantro, shredded
  • salt
  • 12 hot pepper, minced (optional)

Directions

  1. Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches high.
  2. Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover with plastic wrap and place in the refrigerator.
  3. Allow one day for fish to cook in the lemon juice and onions. serve with crackers or bread.

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