Ingredients

• 1 cup lime juice (6 to 8 limes)
• 1/2 small onion, finely minced
• 1 small garlic clove, finely minced
• 2 large tomatoes, peeled and diced
• 1 large jalapeno chile, roasted, peeled, seeded and finely minced
• 4 tablespoons olive oil
• 1 teaspoon fresh thyme or 1/2 teaspoon dried
• 1 teaspoon capers, rinsed
• 1/2 cup coarsely-chopped cilantro
• 2 pounds halibut steaks, skinned, boned and cut in 1-inch cubes
• Salt and pepper
• Boston lettuce leaves (about 1/2 small head)
• 1 small red onion, thinly sliced
• 1 orange, peeled and thinly sliced

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Instructions

1. 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.
2. 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.