Yucatan Style Fish 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.
1-1/2 pounds white fish fillets – Halibut, Cod or Sea Bass
1 cup fresh lime juice
3/4 pound large shrimp 16-24 count
1/2 cup fresh orange juice
1 large sweet onion – Vidalia, Maui or Walla Walla
1/4 cup cilantro, chopped
3 medium habanero peppers
Cut the fish in 1/4-inch slices and remove any bones as you go. Place the fish in a glass or glazed ceramic dish large enough to hold it in one layer. Shell and devein the shrimp, rinsing them only if necessary to rid them of grit. Slice the shrimp in half lengthwise or butterfly them. Layer the shrimp over the fish. Slice the onion in half lengthwise, then crosswise in thin slices. Layer the onion over the fish and shrimp.
Toast the habaneros for 3-5 minutes in a dry skillet to release the oil from the cells. Wearing rubber gloves, stem, seed and sliver the Habaneros and scatter them over the onions.
Season the dish with salt and pour on the lime and orange juices. Cover and marinate in the refrigerator for 8 hours or overnight, or until the fish and shrimp are opaque. Pour off most of the marinade to reduce the carbs from the fruit juice.
Add the cilantro and diced tomato, then stir and serve at cool room temperature.
Serve with low-carb tortilla chips.
Recipe from CarbWire.