This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
2 sweet potatoes
1 red onion, cut into thin strips
1 cup fresh lime juice
1/2 stalk celery, sliced
1/4 cup lightly packed cilantro leaves
1 pinch ground cumin
1 clove garlic, minced
1 habanero pepper, seeded and minced
salt and freshly ground pepper to taste
1 pound fresh tilapia, cut into 1/2-inch pieces
1 pound medium shrimp, peeled, deveined, and cut into 1/2
1 bibb or Boston lettuce, separated into leaves
Place the potatoes and sweet potatoes in a saucepan and cover them with water. Bring the saucepan to a simmer and cook the potatoes until they are easily pierced with a fork Drain the potatoes and set them aside to cool to room temperature. Place the sliced onion in a bowl of warm water and let it stand for 10 minutes, then drain and set aside.
For the ceviche:
Meanwhile, place the lime juice, celery, cilantro and cumin into the bowl of a blender and puree the ingredients until smooth. Pour this mixture into a large glass bowl and stir in the garlic and habanero pepper. Season the bowl ingredients with salt and pepper, then stir in the diced tilapia and shrimp. Set the mixture aside to marinate for at least an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
Peel the potatoes and cut them into slices. Stir the onions into the fish mixture and line the serving bowls with some lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.
Yields 8 servings.
Recipe from Ana Ortiz.