Ceviche panameño (Panamanian corvina ceviche)

Ingredients

• 600 g corvina (white sea bass), cut into 1.5 cm cubes
• 180 ml fresh lime juice, from approximately 6–8 limes, strained
• 1 ají chombo (Panamanian scotch bonnet), seeded and finely chopped; adjust to heat tolerance
• 1 medium white onion, finely diced
• 3 stalks celery, finely sliced crosswise
• 15 g fresh cilantro, leaves and fine stems, roughly chopped
• 1 tsp fine salt, plus more to adjust

Method

1. 1
   Cut the corvina into 1.5 cm cubes. Consistent size is essential: uneven pieces cure at uneven rates, producing an unreliable texture. Place the cubed fish in a non-reactive bowl.
2. 2
   Add the lime juice, salt, and finely chopped ají chombo. Toss to coat evenly. Cover and refrigerate. The cure must proceed at cold temperature throughout — never at room temperature.
3. 3
   This is where the dish lives or dies: after 30 minutes, taste and examine. The fish should be opaque throughout, firm to the touch, and no longer translucent at the centre. The lime, salt, and ají chombo must be in balance — the acid sharp but not raw, the heat floral and present, the salt lifting both. Adjust lime, salt, or ají chombo at this point. Return to the refrigerator and continue curing up to 2 hours for a firmer, more fully set result.
4. 4
   Add the white onion and celery just before serving. Folding them in at this stage preserves their crunch and prevents over-marinating. The celery should be firm and audible when bitten; the onion should retain its bite.
5. 5
   Add the cilantro and fold gently to distribute. Serve immediately in chilled glasses or ceramic cups. The ceviche must be cold to the touch at the moment of service — this is both a food-safety requirement and an integral part of the dish's character.