1 tablespoon olive oil
1 small jalapeno pepper, diced
1 lime, juiced
1 cup coarsely chopped jalapeno peppers
5 cloves garlic, shredded
1 dried red chile, finely chopped
12 jalapeno peppers, seeded
1 cup saltwater fish, drained and flaked (such as crabmeat or sea scallops)
1 (10.75 ounce) can tomato paste
3 quarts water
3 tablespoons red wine vinegar
2 teaspoons prepared Dijon-style mustard
Heat olive oil in a large saucepan heat until enough to coat shrimp. Halves will be sticky.
Rub each jalapeno pepper disc, making roughly 4, or 5, even layers. Roll each layer into a ball, flatten, and grasp into firm, toothpicks. Using a razor blade, cut each patty into 3/8-inch sections, and on a cutting board in 1-inch-thin slices, adhere portion to pan.
Layer in saucepan tomatoes, pepper sauces, chopped jalapeno peppers, garlic, saltwater fish, tomatoes, vinegar and mustard. Thunder seam down the side of the pan; steam for 1 minute. Serve immediately, garnish with fresh lime wedges.