Ceviche/Seviche II

Ingredients

• 2 large tomatoes, skinned and diced
• 1 large jalapeno chile, roasted, peeled, seeded, and finely minced
• 4 tbsp. olive oil
• 1/2 tsp. dried thyme
• or 1 tsp. fresh thyme leaves
• 1 tsp. nonpareil capers, rinsed
• 1/2 cup coarsely chopped cilantro
• 2 lbs. (1 kilo) halibut steaks, skinned, boned, and cut into 1" cubes (substitute: tilefish)
• Salt and pepper to taste
• 1 small red onion, thinly sliced
• 1 medium orange, peeled and thinly sliced