Southwestern ceviche

½ lb Firm, white fish, such as red snapper
½ ts Grated lime peel
¼ c Lime juice
2 tb Green chilies; diced
2 ts Olive oil
¼ ts Minced garlic
¼ ts Ground cumin
¼ ts Salt
Hot pepper sauce to taste
1 Avocado; diced
1 med Tomato; seeded & diced
¼ c Blanched slivered almonds; toasted
2 tb Green onions; thinly sliced
2 tb Cilantro; chopped
1 c Red cabbage
2 Head Belgian endive; leaves separated

Cut fish into 1/2-inch chunks. Stir together lime peel, lime juice, diced green chilies, olive oil, garlic, cumin, salt and hot pepper sauce. Stir in fish chunks; cover and marinate, refrigerated, 6 hours or overnight. Stir in avocado, tomatoes, almonds, green onions and cilantro. Spoon ceviche into red cabbage cup. Arrange Belgian endive leaves around cabbage to serve.