Fiery Frutas Del Mar Ceviche

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.

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1 pound mixed seafood (calamari, octopus and clams), fresh or precooked frozen thawed
1 cup fresh lime juice (6-8 limes)
1 small red onion, thinly sliced
2–3 pickled serrano peppers, rinsed, seeded, cut into strips
1 scotch bonnet pepper, most seeds removed, cut into very tiny strips
1/2 cup chopped red bell pepper
sea salt, to taste
ground pepper, to taste
fresh cilantro sprigs


Cut the seafood into bite-sized pieces. If raw, blanch the seafood for 1 minute in a large pot of boiling, salted water. Place the blanched or precooked seafood pieces in a shallow dish with the remaining ingredients except the garnish. Combine well and refrigerate for 3–4 hours, stirring once or twice. Garnish with fresh cilantro.

Recipe from Whole Foods Market.