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Salmon/Halibut Ceviche

Salmon/Halibut Ceviche
Serves 6 - 10

Ingredients
1 cup (8 fl ounces) fresh line juice
1/2 cup (4 fl ounces) seasoned rice wine vinegar
2-4 garlic cloves, mashed 1 red (spanish) onion, slivered
1 pound fresh salmon, cut into 1" cubes
1 pound fresh halibut, cut into 1" cubes
1 red bell pepper seeded and diced
1 small cucumber, peeled, seeded and diced
1 small papaya, peeled, seeded and diced
1/4 cup minced fresh cilantro
1/3 ounce coriander
2 tablespoons minced fresh lemon balm or mint
1 head butter lettuce
1 fresh lime, cut into 6 wedges

Method
Place the lime juice, vinegar, garlic and onion in a non-aluminum bowl. Add the salmon and halibut and toss lightly to coat with the dressing.
Marinate, covered, in the refrigerator for at least 4 hours or overnight, tossing occasionally.

Thirty minutes before serving, add the pepper, cucumber, papaya and herbs. Chill.
Serve on leaves of butter lettuce with wedges of lime for garnish.