Ah, Christmas! Time to wrap up in blankets in front of the lit fireplace, drink glasses of luscious red wine or cups of hot buttered rum (yes, my new winter obsession) and eat rich foods: think roast beef dripping in its own juice, goose fat roast potatoes and vegetables soaked in cream. Not in Panamá. Oh, no!
In Panamá we will be getting the sunglasses out, filling the coolers with bags of ice and making ceviche as we celebrate both the start of summer and The Holiday.
When it’s 40C outside lighting the oven is not top priority but you do want to bring the spirit of Christmas to the table with sharing dishes and colours worth of the festivities like this “special ceviche” made with sea bass, cherry tomatoes, fresh cilantro and cashew nuts (for texture, right?).
PrintSpecial Christmas Ceviche
- Total Time: 8 hours 30 minutes
- Yield: 10 servings 1x
Description
Celebrate Christmas with a tropical twist in this vibrant ceviche featuring sea bass, cherry tomatoes, fresh cilantro, and crunchy cashew nuts.
Ingredients
- 1kg filleted and skinned sea bass, chopped into small chunks
- Juice of 10 limes
- 3 big fresh plum tomatoes, finely chopped
- 1 cup (125g) cashew nuts
- 1 scotch bonnet, finely chopped (no seeds!)
- 1/2 cup fresh cilantro, chopped
- Salt to taste
Instructions
- Mix the sea bass with the lime juice, onion, scotch bonnet, and salt in a large bowl. Ensure the fish is fully submerged in the lime juice.
- Cover the bowl with plastic wrap and refrigerate overnight to allow the fish to cure in the lime juice.
- When ready to serve, drain most of the lime juice from the fish mixture, leaving no more than a thin layer to keep the fish moist.
- Gently fold in the chopped plum tomatoes, cashew nuts, and fresh cilantro.
- Serve immediately, garnished with additional cilantro if desired.
Notes
For a milder dish, remove the seeds from the scotch bonnet. This ceviche is best served fresh but can be stored in the refrigerator for up to 24 hours. Serve with tortilla chips or on a bed of lettuce for added texture.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Appetizer
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg
Hi Carla.
Do you think this cerviche recipe will also work with shrimp cut into chunks? I love cerviche and have been looking for a good recipe. Yours looks amazing.
I’m enjoying your blog.
Teresa
Hi Teresa!
You can definitely do it with shrimp or lobster as well.
Ceviche is an extremely versatile dish so as long as you use a “meaty” fish and not something too strong (for example, I would not use salmon in ceviche) you can be as imaginative as you want.
I hope you enjoy it!
Carla