Ceviche de Corvina (Sea Bass Ceviche) is a traditional Panamanian recipe for a classic dish of sea bass cured in lemon juice and served with onions, parsley, coriander and chillies. The full recipe is presented here and I hope you enjoy this classic Panamanian version of: Sea Bass Ceviche (Ceviche de Corvina).
Slice the fish into bite-sized pieces then place in a non-reactive (glass or ceramic) bowl. Add all the remaining ingredients and mix thoroughly to combine (ensure that the lemon juice covers all the fish).
Cover with clingfilm (plastic wrap) and place in the refrigerator for 24 hours to allow the lemon juice to cure the fish.
Spoon into glasses or bowls and serve accompanied by crackers.
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