Corvina a la Chorrera (Panamanian Crispy Sea Bass in Garlic-Onion Escabeche) – Authentic Panama Recipe
Pacific Panamanian coastal classic topping crisp corvina fillets with a golden garlic-and-lime onion sauce.
- Country of Origin
- 🇵🇦 Panama (Central America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Pacific corvina (sea bass) fillets, Rings of yellow onion, Sweet bell peppers and yuca, Fresh lime juice, Crushed garlic
Ingredients for Corvina a la Chorrera (Panamanian Crispy Sea Bass in Garlic-Onion Escabeche) (4 Servings)
- 1.25 lbs (or 2.5 cups) Pacific corvina (sea bass) fillets, prepped into bite-sized pieces
- 1.5 cups rings of yellow onion, washed and trimmed
- 1 cup sweet bell peppers and yuca
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Panama seasoning (crushed garlic, curry powder touch, cilantro, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh lime juice for 2–3 minutes until softened and fragrant.
- Add Pacific corvina (sea bass) fillets and rings of yellow onion along with crushed garlic, curry powder touch, cilantro, olive oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with sweet bell peppers and yuca and serve straight from the skillet.