Central America: Panama: Panamanian Ceviche (Fish)
INGREDIENTS:
1 pound fresh fillets (sole, red snapper, rockfish, cod or seabass)
1/2 cup Fresh Lime Juice
1 teaspoon Culantro (cilantro works too)
1 Habanero Pepper
1/4 cup Celery stalk, chopped
1/2 teaspoon Garlic, finely chopped
1/2 Medium Spanish Onion, finely chopped
1/2 Grapefruit, segmented
1 dash Salt (to taste)
INSTRUCTIONS:
Cut the fish into equal bite size pieces and place in a large glass bowl
Add the onions, habanero, celery, culantro and mix well with fish and lime juice
Place bowl in refrigerator for at least 6 hours. (Preferably overnight)
Serve on a bowl with the grapefruit, salt to taste and fried yuca (I also love to serve it with crackers or fried green plantains).
