Instructions: Thin slices toasted French bread or crackers for serving

Place the salmon in a 1 1/2-quart glass or stainless-steel bowl and stir in the lime and orange juices and onion. Youll need enough juice to cover the fish and allow it to float somewhat freely. Cover and refrigerate for two hours, until a piece of salmon looks "cooked" about halfway through - it still will be translucent pink inside.

Drain off all but a little of the juice. Roast the poblano on an open flame or on a baking sheet four inches below a very hot broiler, turning until the skin is evenly blistered and blackened, about five minutes for an open flame, 10 minutes for the broiler. Cover with a kitchen towel and let stand for five minutes. Rub off the blackened skin, then pull or cut out the stem and the seed pod. Tear open and quickly rinse to remove stray seeds and bits of skin. Cut into 1/4 inch pieces and place in a large bowl.

Cut the tops and bottoms off both oranges. Then, standing each orange on your cutting board and working close to the flesh, cut away the rind and all the white pith. Cut out the all- orange, no-white-pith segments. With a small, sharp knife cut between the segment-dividing white membranes, releasing perfect little segments. Cut the segments in half and add to the bowl.

Stir in the capers, cilantro and marinated salmon (with the remaining juice).

Taste and season with salt, usually about 1/2 teaspoon, then cover and refrigerate if not serving immediately.

Divide the frisee among eight martini glasses or small decorative bowls.

Spoon the ceviche into the center of the lettuce and lay on a leaf or two of cilantro. Serve with toasted bread or crackers.

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