Pile the seviche evenly into 4 Boston or butter lettuce cups for a special presentation.

Ingredients:

1 pound sushi-grade tuna, cut into ½-inch cubes
²/³ cup lime juice
1 large tomato, seeded and chopped
1 small red onion, very thinly sliced
¼ cup chopped fresh cilantro
½–1 jalapeño pepper, seeded and minced Grated zest of ½ orange
½ teaspoon salt

Directions:

Mix together tuna and lime juice in large glass bowl. Cover and refrigerate, stirring several times, until tuna is opaque, about 1 hour. Drain tuna and transfer to serving bowl; discard marinade.

Add all remaining ingredients to tuna; toss to mix well.