Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 | Habañero; chopped fine |
| 1 pounds | Firm white fish; cubed |
| 1 | Onion; coarsely chopped |
| 1½ cup | Lime juice |
| ½ cup | Oil |
Combine all ingredients and refrigerate at least six hours until the fish loses its translucency and turns opaque.
Heat Scale: 7 (out of 10)