Orange Ceviche

• 1 pound flounder fillets
• 7 tablespoons fresh orange juice
• 2 tablespoons cider vinegar
• Grated peel of one orange
• 1/2 teaspoon ground cumin
• 1 small fresh green chili, seeded and chopped
• 1/4 cup finely chopped scallions
• 1/2 cup chopped jicama, the tropical tuber
• 1 avocado, pitted, peeled and diced
• 2 tablespoons chopped fresh coriander leaves
• Salt and freshly ground black pepper

1. Cut the fish into one-inch squares.
2. Place in a glass or ceramic bowl.
3. Combine four tablespoons of the orange juice, the cider vinegar, orange peel and ground cumin, mix and pour over the fish.
4. Toss gently, cover and refrigerate overnight.
5. Drain the fluid from the fish mixture and fold in the remaining orange juice.
6. Add the chili, scallions, jicama, avocado and coriander.
7. Mix gently.
8. Season to taste with salt and pepper and serve.

orange juice, cider vinegar, orange, ground cumin, green chili, scallions, jicama, avocado, fresh coriander leaves, salt

Taken from cooking.nytimes.com/recipes/3022 (may not work)