Red Snapper Seviche

• 1 1/2 pounds red snapper fillets, skinned
• 1 cup fresh lime juice
• 1/2 cup fresh orange juice
• 4 plum tomatoes, seeded and diced
• 3 tablespoons minced red onion
• 1 to 2 red chile peppers, seeded and minced
• 1 small red bell pepper, diced
• 1/3 cup chopped fresh cilantro
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons tomato juice
• 1/2 teaspoon fine-grained sea salt
• 1/2 teaspoon freshly ground pepper
• Radicchio
• Garnish: lime wedges

1. Cut red snapper into 1 1/2-inch strips. Place in nonaluminum bowl. Add lime juice and orange juice; toss gently. Cover and refrigerate 2 to 3 hours or until fish is completely opaque. Drain and discard liquid.
2. Combine red snapper with plum tomatoes through ground pepper; toss gently. Cover and chill 1 hour. Serve in radicchio-lined compotes. Garnish each serving with lemon wedges.

red snapper, lime juice, orange juice, tomatoes, red onion, red chile peppers, red bell pepper, fresh cilantro, extravirgin olive oil, tomato juice, salt, freshly ground pepper, radicchio, lime wedges

Taken from www.myrecipes.com/recipe/red-snapper-seviche (may not work)