Ceviche

1 lb skinned mackerel fillets, or deveined peeled rock shrimp
1 C fresh lime juice
1/2 C tequila
1/4 C olive oil
1 C fresh papaya, diced
1 large tomato, peeled and diced
1 t serrano peppers, finely chopped
1/4 C scallions, diced
1 t sugar
1 T habanero hot sauce
salt to taste
lime wedges
avocado slices
fresh chopped cilantro

Marinate the fish, cut into 1/2 cubes, or the shrimp, by covering them with the lime juice. Set aside in the refrigerator for about 6 hours, stirring from time to time.

Add the remaining ingredients to the fish, and let it marry for another hour. Serve chilled, but not so cold that the oil congeals, with lime, avocado and cilantro as a garnish.

Some of my favorite habanero sauces: Dinosaur's Devil's Duel, Inner Beauty, Lottie's, Uno

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