Mussel Ceviche

This chile is called “chile guero”(translated blonde chile) in Mexico. Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units) and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes. When you roast these it enhances the flavor. On a grill or skillet roast these at med/high heat for 8-10 minutes.

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5 pounds very fresh black or green mussels
1-2 yellow caribe chiles, minced
1/2 cup plus 2 Tbsp. olive oil
1/2 cup dry white wine
4 sprigs fresh or 1 tsp. dried thyme
3 large new potatoes, washed, cooked and cut into 1/2″ cubes
1-1/2 pounds tomatoes cut into 1/2″ cubes
1/2 small sweet onion, peeled, thinly sliced
4 Tbsp. fresh or frozen green peas
1/3 cup fresh lemon juice
1 tsp. coarse salt
1/2 cup fresh chopped Italian parsley


Clean the mussels and put them in a Dutch oven with a tight-fitting lid, combine the 2 Tbsp. of olive oil, 2 Tbsp. of the wine, the thyme and the mussels. Cover and steam over high heat until the mussels barely open, 5-8 minutes. Discard any unopened mussels. Let the juices stand in the pan for a few minutes to settle the sediment.

Strain the juices into a bowl through a sieve lined with a double layer of cheesecloth. Using a paring knife, detach the mussels from their shells, being careful not to tear them. Place the mussels in the bowl with the mussel juices. Add the potatoes, tomatoes, onion, peas, lemon juice, salt, parsley, chiles, the remaining olive oil and the wine. Toss gently and serve at room temperature.