Cook The Book: Seafood Seviche With Citrus

• 12 ounces skinless fish fillets, blood line trimmed, or 12 ounces medium (20 to 30 per pound) dry sea scallops, sliced 1/3 inch thick
• 2 medium navel oranges
• 1 medium grapefruit
• Juice of 2 limes
• 1 small red onion (4 ounces), halved lengthwise and very thinly sliced
• 1/2 habanero chile, seeded and minced (1/2 teaspoon)
• 8 to 10 sprigs fresh cilantro, leaves removed and coarsely chopped (1/4 cup), plus 4 big sprigs for garnish
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon freshly ground black pepper 4 Boston lettuce leaves
• 4 lime wedges

1. If using fish, slice the fillets crosswise into rectangles 1 inch wide and 1/3 inch thick; place in a large glass bowl. (Or place the sliced scallops in the bowl.)
2. Slice 1/2 inch from the top and bottom of each orange. One at a time, stand each orange on a cutting board, slice the skin and white pith from the orange; discard. Use a sharp thin knife to release the segments from the membranes of the fruit; toss segments into bowl with fish. Squeeze juice from membranes into bowl; discard membranes. Slice off top and bottom of the grapefruit; remove segments in the same way, adding to bowl with fish. Squeeze juice from membranes into bowl; discard membranes.
3. Add the lime juice, onion, chile, and chopped cilantro; toss gently to combine. Season with the salt and pepper. Cover with plastic wrap placed flush against the surface, making sure fish is submerged in citrus juice. Refrigerate for 3 hours, tossing fish three times.
4. Line four small glass bowls or plates with the lettuce leaves; spoon in the seviche with the juices. Garnish with the lime wedges and cilantro sprigs.

fish, oranges, red onion, chile, cilantro, kosher, freshly ground black pepper, lime wedges

Taken from www.seriouseats.com/recipes/2007/06/seafood-seviche-with-citrus-recipe-from-jasper-white.html (may not work)