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Ingredients

• 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

Description

Serious Eats