HabaÑero ceviche

6 Servings

Ingredients

QuantityIngredient
6Habañero; chopped fine
1poundsFirm white fish; cubed
1Onion; coarsely chopped
cupLime juice
½cupOil

Directions

Combine all ingredients and refrigerate at least six hours until the fish loses its translucency and turns opaque.

Heat Scale: 7 (out of 10)