Ceviche de Corvina

With coastlines on both the Atlantic and Pacific, Panamanian cuisine relies heavily on seafood—for  both restaurateurs and home cooks.

Ceviche de Corvina is a Panamanian classic seadfood dish. Unlike recipes with roots in Peru, this one uses lemon instead of lime, and adds celery for a pleasing crunch. The satisfying crunch of celery lends a unique twist to Panama’s favorite ceviche, most commonly prepared with sea bass, shrimp, or a combination of both.

While some cultures prefer to marinate ceviche overnight, Panama stops at just a few hours. Panamanian substitute shrimp  for the fish, and par-cook it before placing in citrus.