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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6
1 ½ pounds white fish fillets such as halibut, cod or sea bass
¾ pound large shrimp, 16-24 Count
1 large sweet onion such as Vidalia, Maui or Walla Walla
3 medium habanero peppers
1 cup fresh lime juice
½ cup fresh orange juice
¼ cup cilantro, chopped
½ cup tomato, seeded and diced
Cut the fish in ¼-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. Toast the habaneros for 3-5 minutes in a dry skillet to release the oil from the cells. Wearing rubber gloves, stem, seed and sliver the habaneros 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. Pour off most of the marinade to reduce the carbs from the fruit juice. Add cilantro and diced tomato, stir and serve at cool room temperature.