Tilapia Seviche with Tomato and Orange
Uncooked tilapia fillet(s)
¾ pound(s), sole, or flounder fillets, cut into 1⁄4-inch piece
Fresh lime juice
12 medium, coarsely chopped
1 medium, peeled and diced
Uncooked red onion(s)
¼ cup(s), sliced, finely chopped
2 Tbsp, fresh, chopped
1 head(s), small, (12 leaves)
- Combine the tilapia and lime juice in a medium bowl; toss to coat and set aside while preparing the other ingredients. Add the tomatoes, orange, onion, parsley, salt, and cayenne. Refrigerate, covered, about 10 minutes.
- Arrange the Belgian endive leaves on a platter. Spoon the seviche evenly (scant 1⁄4 cup) in the center of each leaf. Serve at once. Yields 3 pieces per serving.