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Haba?ero Ceviche

Yield: 6 Servings

Ingredients and directions for this recipe

6 Haba?ero; chopped fine
1 lb Firm white fish; cubed
1 Onion; coarsely chopped
1 1/2 c Lime juice
1/2 c 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)

See also:
Previous recipe Hab/mango Ice Cream
Next recipe Habanerno Chicken Jerktoufee

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