Review/Rate this Recipe Save to MyRecipes Rating:

Title: Yucatan Style Ceviche
Yield: 6 Servings

Ingredients

      1    no ingredients

Instructions

1 1/2 lb Firm White Fish Fillets Such As Halibut, Cod or Sea Bass
3/4 lb Large Shrimp, 16-24 Count
1 large Sweet Onion Such As Vidalia, Maui, or Walla Walla
3 To 4 Habanero, Toasted Lightly On An Ungreased Skillet For About 5
Minutes
1 cup Fresh Lime Juice
1/2 cup Fresh Orange Juice

Cut the fish in 1/4-inch slices; 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.
Wearing rubber gloves, stem, seed and sliver the Habanero 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. Serve at cool room
temperature.

From: The Chile Pepper Book by Susan Belsinger and Carolyn Dille
Typed by Syd Bigger.

Reviews