Peruvian Ceviche Mixto
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.
2 pounds halibut
1/4 pound shrimp
1/4 pound scallops
juice from 15 medium limes
1 medium onion, finely sliced
salt and pepper to taste
2 small habanero chiles, grilled
1.Slice the fish across the width into small thin fillets.
2.Peel and devein the shrimp and rinse the scallops.
3. Boil the shrimp and scallops until the shrimp turn pink, approximately 5-8 minutes.
4.Combine the shellfish and fish in a large wide bowl.
5. Add the lime juice, onion, salt and pepper.
6. Cover and let sit in warm place (i.e., near a stove) for 1-1/2 hours. the fish will turn opaque when it is ready.
Serve the ceviche at room temperature on a leaf of Boston lettuce with grilled a habanero, yucca, corn-on-the-cob and sweet potato on the side.
Makes 6-8 servings.
Recipe from Chile Pepper Magazine.