Mexican 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 any white, non-fibrous, non-fatty fish
1-1/2 cups lime juice
3 large tomatoes, diced
1 small onion, diced
1 medium avocado, diced
20 olives
2 serrano chiles diced
6 Tbsp. olive oil
4 Tbsp. ketchup
2 Tbsp. coarsely chopped cilantro
1 Tbsp. dry white wine
1 Tbsp. chopped capers
1 Tbsp. spaghetti sauce
1 tsp. whole oregano leaves
salt as needed
Instructions:
1. Cut the fish into cubes and marinate in lime juice in a large, wide bowl for 1-1/2 hours.
2. Mix the other ingredients into the fish.
3. Let the mixture sit in the refrigerator for 24 hrs. The fish will turn opaque when it is ready to be served.
4. Serve at room temperature in tall cocktail glasses, with saltine crackers and garnished with lettuce and avocado bits.
Yields 8 servings.
Recipe from Chile Pepper Magazine.