The Panamanian Ceviche de Corvina is a refreshing recipe in Panama which uses light, healthy ingredients. Produced from fresh Corvina fish, lime juice, cilantro and onions, it is nutrient packed. The simplicity of the Ceviche de Corvina recipe allows the natural flavors and health benefits of the ingredients to take center stage and it’s an ideal meal.
Corvina is lean white fish which is a great protein source. It’s full of omega 3 essential fatty acids and also supports cardiovascular health and fights inflammation. The lime juice is a primary element of the Ceviche de Corvina recipe and has vitamin C that aids in immunity and skin health. The dish is served with cilantro and onions – which have antioxidants and also help digest food.
Nutritious, Ceviche de Corvina contains fewer calories and carbohydrates and so it is a great food for a low-carb or keto diet. A typical serving consists of 150-200 calories, 25-30 grams of protein, five grams of fat and virtually no carbs. It lacks cooking oils along with other heavy ingredients making it light and fresh for a healthy meal.
Having nutrient-rich ingredients and using fresh, whole foods, the Ceviche de Corvina recipe provides a tasty way to provide a nutritious diet. Its protein content, along with heart-healthy fats and vitamins make it a nourishing choice for a light meal.
Ingredients For the Panamanian Ceviche de Corvina Recipe
Corvina Fillet Cut Into Small Cubes
Lime Juice
Red Onion Thinly Sliced
Red Bell Pepper Seeded and Minced
Green Bell Pepper Seeded and Minced
Jalapeño Pepper Seeded and Minced
Chopped Cilantro
Salt
Black Pepper
Cumin
Cooking Instructions For the Panamanian Ceviche de Corvina Recipe
- In a large mixing bowl, combine the corvina cubes with the lime juice. Mix well and make sure all the fish pieces are covered with the juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until the fish is opaque and has a firm texture.
- Drain the fish and discard the lime juice.
- In a separate bowl, mix the red onion, red bell pepper, green bell pepper, jalapeño pepper, cilantro, salt, black pepper, and cumin.
- Add the fish to the vegetable mixture and stir gently to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve the ceviche cold, garnished with additional cilantro and lime wedges.
10 Reasons I Love Panamian Food
Panamanian food combines indigenous, African, Spanish and Caribbean flavors. Each dish represents the country’s history and culture and is bursting with flavor and textures that will have you back for more. Ten reasons I love Panamanian food:
1. The Bold and Unique Flavors
Panamanian food is distinguished by its bold and complex flavors that result from combining different culinary traditions. Earthy spices like cumin are often combined with fresh herbs like culantro and tart ingredients like lime. Whether it’s the creamy Sancocho or the sour Arroz con Coco, each dish is a revelation of flavor and imagination.
2. The Fusion of Cultures
Possibly the most remarkable feature of Panamanian food is its representation of Panama’s multicultural identity. Influences from indigenous peoples, Spanish colonizers, African slaves and nearby Caribbean islands form a food culture. This mixing of culinary traditions produces dishes with history and flavor such as Ropa Vieja (Spanish and African influences).
3. Fresh and Local Ingredients
Panama’s tropical climate and geographic diversity produce fresh ingredients from tropical fruits to seafood. Some dishes use ingredients locally sourced like plantains, coconut, yuca and fresh fish. This dependence on natural, local products makes Panamanian food tasty and healthier.
4. Delicious Street Food
Panamanian street food is an experience in itself, with various snacks and meals available. From Empanadas (pastry filled with meat or cheese) to Patacones (fried green plantains), street vendors sell quick, cheap, flavorful fare that represents Panamanian cuisine. I love walking through the bustling streets, smelling the sizzling meats and fried goodies, and sampling different snacks on the go..
5. Versatility of Plantains
Plantains are a staple in Panamanian food and may be eaten in numerous ways. Whether fried as Patacones, boiled, or mashed, plantains lend texture and flavor to any dish. They can be sweet when ripe or savory when green and are a side or snack for most meals. This versatility I like in Panamanian food.
6. Hearty Comfort Foods
Panamanian food has lots of hearty, comforting dishes to make you feel at home. Some of my favorites are Sancocho, chicken soup with culantro, yuca and other vegetables. It is warm and filling and delicious – ideal for a rainy morning or even if you would like something that tastes like a hug in a bowl. The country’s stews, rice dishes and snacks are filling and filling.
7. Seafood Heaven
With the Pacific Ocean and Caribbean Sea bordering Panama, seafood is no wonder a staple in the country’s cuisine. From grilled fish and shrimp to Ceviche, seafood in Panama is always fresh and flavorful. I like how seafood is often simple to prepare with lime, garlic and culantro, letting the fish flavors shine.
8. Sweet and Savory Combinations
Panamanian food is characterized by imaginative use of sweet and savory combinations. An example is Arroz con Coco (coconut rice with fish or chicken). The sweetness of the coconut matches the sweet-tasting components of the dish. This combination of flavors is typical of Panamanian cuisine and a reason for its enjoyment.
9. The Focus on Rice and Beans
Rice and beans are the basis of many Panamanian meals and I love seeing these simple ingredients elevated with herbs and spices. Gallo Pinto is a filling rice and beans dish that is often paired with main dishes. Rice and beans are a tasty, nutritious and cheap staple that showcases the resourcefulness of Panamanian cooks.
10. The Warmth of Tradition
Many Panamanian dishes are traditional and often inherited from generation to generation. The sensation of eating a meal that was prepared the exact same way for centuries is something quite special – linking you to the country and its culture and history. Whether it’s a traditional Tamale during the holidays or a simple everyday dish like Hojaldras (fried dough), the tradition behind each recipe makes every meal feel more meaningful.
FAQ For the Panamanian Ceviche de Corvina Recipe
Q: What makes the Panamanian Ceviche de Corvina recipe unique compared to other ceviche variations?
A: The Panamanian Ceviche de Corvina recipe stands out due to its focus on the use of corvina, a white, firm-fleshed fish popular in Panama. The corvina is known for its mild flavor and tender texture, making it ideal for ceviche. What sets this recipe apart is the simplicity of its ingredients, which usually include freshly squeezed lime juice, onions, cilantro, and a touch of hot peppers for heat. Unlike some other ceviche recipes that might incorporate a variety of seafood or additional spices, the Panamanian version highlights the freshness of the corvina and relies on the citrus to lightly “cook” the fish, offering a clean, bright taste.
Q: How long should the fish marinate in the Panamanian Ceviche de Corvina recipe?
A: In a traditional Panamanian Ceviche de Corvina recipe, the fish typically marinates for at least 30 minutes to an hour. The marination time allows the lime juice to “cook” the corvina by breaking down its proteins, turning the flesh opaque and giving it a firm texture. While some prefer a longer marination time, up to several hours, to enhance the flavor, it’s important not to over-marinate, as the fish can become too firm or mushy. The ideal texture is achieved when the corvina is still tender but fully infused with the citrus. The freshness of the fish and the brightness of the lime juice are key components in determining the marination time.
Q: Can I use another type of fish for the Panamanian Ceviche de Corvina recipe?
A: Yes, while corvina is the traditional fish used in the Panamanian Ceviche de Corvina recipe, other types of white-fleshed fish can be substituted. Some alternatives include sea bass, snapper, or tilapia, as they also have a mild flavor and firm texture that hold up well in ceviche. The key is to choose a fresh fish with firm flesh that can withstand the acidity of the lime juice. However, corvina is highly prized in Panamanian cuisine for its specific taste and texture, so using another fish may slightly alter the authentic flavor of the dish.
Q: Is the Panamanian Ceviche de Corvina recipe spicy, and can the heat level be adjusted?
A: The Panamanian Ceviche de Corvina recipe can be spicy, depending on the amount and type of peppers used. Traditionally, a small amount of finely chopped hot pepper, such as habanero or jalapeño, is added to provide a kick. However, the heat level is entirely customizable. If you prefer a milder ceviche, you can reduce the quantity of hot peppers or omit them altogether. On the other hand, if you enjoy spicier food, you can increase the amount of peppers or experiment with hotter varieties. Balancing the heat with the acidity of the lime and the freshness of the fish is essential to maintaining the ceviche’s refreshing quality.
Q: What is the best way to serve the Panamanian Ceviche de Corvina recipe?
A: The Panamanian Ceviche de Corvina recipe is often served as a refreshing appetizer or snack. Traditionally, it is accompanied by crispy, salted tortilla chips or plantain chips, which add a crunchy texture that contrasts with the tender marinated fish. Some people also enjoy serving ceviche with crackers or as a filling in lettuce wraps for a lighter option. For added flavor and presentation, garnish the ceviche with extra cilantro, thinly sliced onions, or a sprinkle of diced peppers. The ceviche is typically enjoyed chilled, making it a perfect dish for warm weather and outdoor gatherings, showcasing the fresh flavors of Panama.
Panamanian Ceviche de Corvina
Equipment
- Large glass or ceramic bowl
- Sharp knife
- cutting board
- Mixing spoon or spatula
- Plastic wrap
Ingredients
- 2 pounds corvina fillet cut into small cubes
- 1 cup lime juice
- 1 red onion thinly sliced
- 1 green bell pepper seeded and diced
- 1 jalapeño pepper seeded and diced
- 1 red bell pepper seeded and diced
- ½ chopped cilantro
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp cumin
Instructions
- In a large mixing bowl, combine the corvina cubes with the lime juice. Mix well and make sure all the fish pieces are covered with the juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until the fish is opaque and has a firm texture.
- Drain the fish and discard the lime juice.
- In a separate bowl, mix the red onion, red bell pepper, green bell pepper, jalapeño pepper, cilantro, salt, black pepper, and cumin.
- Add the fish to the vegetable mixture and stir gently to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve the ceviche cold, garnished with additional cilantro and lime wedges.
1 comment
The freshness of the fish combined with the citrusy marinade made it incredibly refreshing. I served it with crispy tortilla chips, and the pairing was perfect.