Ceviche de Corvina al Curry (Curried Sea Bass Ceviche)

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Ceviche de Corvina al Curry (Curried Sea Bass Ceviche)

Ceviche de Corvina al Curry (Curried Sea Bass Ceviche) is a traditional Panamanian recipe for a classic starter or snack of sea bass ceviche mixed with mayonnaise and Dijon mustard with cream and culantro leaves flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic Panamanian version of: Curried Sea Bass Ceviche (Ceviche de Corvina al Curry).

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+1 hour marinating)

Serves:

Rating:

Tags : Curry Spice Recipes Herb Recipes Panama Recipes

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Ingredients:

600ml Ceviche de Corvina
180ml mayonnaise
1 tbsp Dijon mustard
1 tbsp finely-chopped culantro leaves (or coriander leaves)
1 tbsp double cream
3 tbsp good quality curry powder
1/2 red onion, finely shredded

Method:

Drain all the liquid from the ceviche de corvina then add to a bowl and mix in the mayonnaise, Dijon mustard, culantro leaves, double cream and curry powder. Mix thoroughly with a fork, cover with clingfilm (plastic wrap) and set aside in the refrigerator to mature for at least 1 hour.

Spoon into glasses or canastitias (cheese cups), garnish with the shredded red onion and serve as a starter with crackers.