Served on its own, with salt crackers, or on top of patacones.

Recipe by: Claudia Anzur

Source: Claudia Anzur, inspired by / recreated local dish


  • 4 sea bass fillets (about 900 g total), sliced thin and cut into small cubes
  • Juice from more or less 23 small limes (calamansi if possible, can use other kinds, any will do)
  • 1 Tbsp chopped red chili (very very finely chopped)
  • 2 Tbsp fresh coriander leaves
  • 2 ½ Tbsp purple onion, chopped into very thin and small squares
  • 1 Tbsp sea salt
  • 2 Tbsp water


  1. Put sea bass cubes in a glass bowl (do not use metal bowl – the citrus and metal will react).
  2. Cover fish in lime juice. Add red chili, coriander, onion, sea salt, and water.
  3. Stir (with wooden spoon, not metal). Cover bowl with plastic wrap.
  4. Let sit in the fridge for 12 hours.
  5. Can be eaten on its own or with salt crackers, tortilla chips or patacones (fried green plantains).

Download PDF here: Claudia Anzur Panama Ceviche