Ecuadorian Ceviche
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 pound sea bass, red snapper or cod
1-1/4 cups lime juice
1/4 cup orange juice
1 Tbsp. olive oil
1 Tbsp. vinegar
1/4 cup red onion, finely slided
4 serrano chiles
3 Tbsp. coarsely chopped cilantro
4 tsp. mustard
2 tsp. ground garlic
Instructions:
1. Cut the fish into small cubes and place in large, wide bowl.
2. Mix the lime juice, orange juice, olive oil and vinegar.
3. Let the fish sit in the marinade for at least 4 hours, but overnight if possible. The fish will turn opaque when it is ready.
4. Add the remaining ingredients.
5. Serve at room temperature in cocktail glasses with popcorn on the side.
Recipe from Chile Pepper Magazine.