Recipe for Halibut Seviche with Red Onions, Orange and Cilantro

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1 cup	Lime juice, (6 to 8 limes)
1/2 sm	Onion, finely minced
1 sm	Garlic clove, finely minced
2 lrg	Tomatoes, peeled and diced
1 lrg	Jalapeno chile, roasted, peeled, seeded and finely minced
4 tbl	Olive oil
1 tsp	Fresh thyme or 1/2 teaspoon dried
1 tsp	Capers, rinsed
1/2 cup	Coarsely-chopped cilantro
2 lb	Halibut steaks, skinned, boned and cut in 1-inch cubes
	Salt and pepper
	Boston lettuce leaves, (about 1/2 small head)
1 sm	Red onion, thinly sliced

Instructions:

Instructions: In a large nonreactive bowl combine first 10 ingredients and season to taste with salt and pepper. Cover bowl with plastic wrap and marinate at least 8 hours or overnight, stirring once or twice.

To serve, line 6 or 8 salad plates with lettuce leaves. Arrange onion and orange slices, slightly overlapping, on each plate. Using a slotted spoon mound fish in center of plate and spoon a little liquid over top of each serving.

Yield: 6 to 8 servings

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