Salmon Seviche With Orange, Capers, And Roasted Poblano Chiles

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Coastal Living


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1 pound skinless salmon, cut into 1/2-inch cubes

2/3 cup fresh lime juice

2/3 cup fresh orange juice

1 medium red onion, chopped into 1/4-inch pieces

2 large poblano chiles

1 large orange

2 tablespoons capers, rinsed and drained

1/3 cup fresh cilantro, chopped

1/2 teaspoon salt

2 lightly packed cups frisée lettuce

Garnish: fresh cilantro

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