Ceviche in endive leaf

• 2 pieces of tilapia fillet
• 4 limes

• 1 tbs mirin
• 1 tbs seasoned rice vinegar
• 2 chayote or seedless cucumber
• 2 tbs Japanese pickled ginger ( chopped fine)
• 1 tbs capers
• 4 green onion ( chopped fine)
• 6 small red radish ( chopped fine)
• 1 tsp fresh ginger ( minced )
• salt and white pepper

• 1 tbs nori flakes (Japanese dried seaweed bits )
• 4 Belgium endive, separated into individual leaves (optional)

1. cut the fish into small cubes about half an inch size
2. juice the limes
3. marinate the fish cubes in the lime juice, keep refrigerated for at least 4 hours or overnight till the fish turns opaque
4. pour off most of the lime juice, move the fish to a bowl
5. peel the chayote ( or cucumber) and cut into small cubes same size as the fish
6. add rest of the ingredients (except nori and Belgium endive) in the bowl, mix well with fish, let sit for 30 minutes at the room temperature.
7. before serving, sprinkle nori flakes onto the mixture.
8. serve on a plate, or in a small glass bowl, or spoon the ceviche mixture onto each endive leaf and serve as "ceviche boat"