Habanero- Mexican Ceviche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Mexican recipe Courtesy of Dave DeWitt from The Mexican grocer web site. Use less or milder hot peppers if you wish Ingredients:
1 pound red snapper fillet |
juice of 8 limes |
juice of 2 lemons |
1 habanero chile, stem and seeds removed, minced or substitute habanero hot sauce |
1/4 cup chopped fresh cilantro |
1 large red onion, cut in strips and then soaked in cold salted water |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Cut the snapper fillets into pieces about 1 inch long and 1/2 inch wide.
2. Do not use pieces any larger than that, as they will not be properly cooked by the citrus juices.
3. In a large glass bowl, marinate the fish in the lime and lemon juices.
4. Cover and let sit for one hour.
5. Chop the chiles, removing any seeds, and soak the chiles in a bowl of cold water.
6. Julienne the red onion and soak in another bowl of cold water.
7. Add the chiles and onion to the fish, mix well and refrigerate for an hour before serving.
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