Ingredients Jump to Instructions ↓

  1. Panamanian Ceviche

  2. 5 lbs. boneless fish fillet (not mackerel)

  3. 3 white onions, minced

  4. 2 cup lime juice

  5. 1 tbsp. olive oil

  6. Salt and pepper to taste

  7. 1 yellow pepper or chili pepper, minced

  8. 1 green pepper, minced

  9. 2 tomatoes, minced

  10. 2 or 3 drops Tabasco

  11. Chop the fish in very small pieces, while raw. Flake fish, if

  12. possible. Put in a deep glass dish. DO NOT USE METAL. Add other

  13. ingredients and mix together thoroughly. Use enough lime juice to

  14. cover. The lime juice cooks the fish. Cover and place in

  15. refrigerator. This can be prepared two or three days ahead, but

  16. must be refrigerated at least six hours before serving. May be

  17. served in individual cups, cocktail glasses or party shells; or may be served in bowl and dipped onto crackers (saltine) and eaten

  18. as a snack.


Send feedback