Ceviche is a traditional seafood dish throughout Latin America.  There are many variations on the flavor depending on the citrus juices and other ingredients used to marinate the fish.  Common versions of ceviche found in Ecuador include Ceviche de Camarones (shrimp) and Ceviche de Corvina (sea bass). In most cases the fish is not not cooked but rather citrus juice and salt are used to stop the growth of microorganisms.  Shrimp Ceviche is typically prepared with cooked shrimp.  The dish is typically served with popcorn, a corn-nut like seed, aji (hot sauce) and fresh bread.

• 2 lbs Sea Bass cut into cubes
• 1 Red Onion cut into long strips
• 1 Red Pepper cut into thin strips
• 2 tsp chopped Parsley
• 4 Tbs cooking oil
• 1 Stick of Celery finely chopped
• 1 tsp Hot Pepper Sauce
• 8 Tbs Lemon Juice
• Salt & Pepper

1. Steam the Sea Bass, Turing over once until the color changes to white (approximately 3 minutes). 
2. In a glass bowl mix the lemon juice, cooking oil, parsley, hot pepper sauce, onion, celery, salt and pepper.
3. Add the Sea Bass which should still be firm and coat thoroughly with the ingredients from the bowl. Let Stand in Bowl for 1 hour.
4. Serve with Pop Corn, Toasted Corn and Fresh Bread.