Kiwi Ceviche

2 medium oranges
3/4 cup lemon juice
1 lb. snapper fillet
3 medium kiwi, about 3/4 lb.
1 small red onion
jalapeno pepper

Combine:
3/4 cups orange juice, peel from orange (cut into 1/4" straps) and the lemon juice.

Rinse fish in water, wipe with paper towel and cut fish into 1/4" x 1" strips, mix with juices and refrigerate for at least 4 hours or overnight.

Pare kiwi, cut in half lengthwise then into 1/4" pieces. Cut onion in half and slice into thin pieces.

Lift fish from juices, add kiwi and onions. Reserve 1/4 cup of the juices for vinaigrette.

VINAIGRETTE:
To reserved juice add 2 Tbs. olive oil, 1 Tbs. drained capers, and 2 tsp. minced jalapeno.