Salmon Seviche With Orange, Capers, And Roasted Poblano Chiles

• 1 pound skinless salmon, cut into 1/2-inch cubes
• 2/3 cup fresh lime juice
• 2/3 cup fresh orange juice
• 1 medium red onion, chopped into 1/4-inch pieces
• 2 large poblano chiles
• 1 large orange
• 2 tablespoons capers, rinsed and drained
• 1/3 cup fresh cilantro, chopped
• 1/2 teaspoon salt
• 2 lightly packed cups frisee lettuce
• Garnish: fresh cilantro

1. Combine salmon and next 3 ingredients in a stainless steel or glass bowl. Cover and refrigerate 2 hours. (Salmon will be opaque on the outside and translucent pink inside.) Drain all but 1/4 cup of juice.
2. Broil chiles on an aluminum foil-lined baking sheet 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until peppers look blistered. Let stand 10 minutes. Peel peppers; remove and discard seeds and stem. Cut into 1/4-inch pieces, and stir into salmon mixture.
3. Peel orange with a sharp knife to remove rind and white pith. Cut into segments, discarding any seeds. Halve segments; add to salmon mixture. Stir in capers, cilantro, and salt. Cover and refrigerate until ready to serve.
4. Divide the frisee among 8 martini glasses or serving bowls. Spoon seviche into center of frisee; garnish, if desired. Serve with crackers or crostini.

salmon, lime juice, orange juice, red onion, poblano chiles, orange, capers, fresh cilantro, salt, frisuee lettuce, fresh cilantro

Taken from www.myrecipes.com/recipe/salmon-seviche-with-orange-capers-roasted-poblano-chiles (may not work)