Cook the Book: Seafood Seviche with Citrus

Ingredients

• 0.5 teaspoon boston lettuce leaves black freshly ground
• 0.3 cup cilantro leaves fresh coarsely chopped for garnish
• 1 medium grapefruit 
• 2  juice of lime 
• 4  lime wedges 
• 2 medium navel oranges 
• 4 ounces onion red halved lengthwise very thinly sliced
• 1 teaspoon sea salt 

Equipment

• bowl
• knife
• plastic wrap
• cutting board

Directions

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.
5. Garnish with the lime wedges and cilantro sprigs.