HabaÑero ceviche

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)

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