Kim’s 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 lb white fish, shrimp or scallops ¼” dice (I used ca halibut, sea bass & scallops)
Juice of 12 limes (or about 1 ½ cups bottled lime or lemon juice)
1 medium mango, ¼“dice (about 1 cup)
½ medium red onion, ¼“dice (about 1 cup)
1 large or 2 small avocados, ¼“dice
1 small bunch cilantro, minced (about ½ – ¾ cups)
1 – 2 serrano or jalapeno peppers, minced
Kosher salt to taste (optional)
Instructions:
Combine lime juice and fish in a Ziploc bag. ‘Cook’ the fish in the refrigerator for 3 hours or until cooked through. Drain most of the juice and keep cool.
Makes 8-10 appetizer servings.
From whatscookinwithmary.blogspot.com While the fish ‘cooks’, chop up all your veggies and fruit and set aside. Once fish is done, combine all ingredients in a bowl and serve with lettuce (for lettuce wraps) and chips.