Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        firm white fish fillets -- such as halibut,
                        -- cod
                        bass
     3/4  pound         large shrimp -- 16-24 count
   1      large         sweet onion such as Vidalia -- Maui, or Walla
                        -- Walla
   3                    habaneros -- toasted, up to 4
                        on an ungreased -- skillet for about 5
   1      cup           fresh lime juice
     1/2  cup           fresh orange juice

Preparation:

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 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. Serve at cool room temperature.