Halibut Seviche with Red Onions, Orange and Cilantro

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1 cup lime juice (6 to 8 limes)

1/2 small onion, finely minced

1 small garlic clove, finely minced

2 large tomatoes, peeled and diced

1 large jalapeno chile, roasted, peeled, seeded and finely minced

4 tablespoons olive oil

1 teaspoon fresh thyme or 1/2 teaspoon dried

1 teaspoon capers, rinsed

1/2 cup coarsely-chopped cilantro

2 pounds halibut steaks, skinned, boned and cut in 1-inch cubes

Salt and pepper

Boston lettuce leaves (about 1/2 small head)

1 small red onion, thinly sliced

1 orange, peeled and thinly sliced