Marinated fish and chayote

 ingredients:                                                                                                                                 

• 2 pieces of tilapia fillet
• 4 limes 
• 1 tbs mirin
• 1 tbs seasoned rice vinegar

•  2 chayote  
• 2 tbs sweet-sour ginger pickles ( 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 dried seaweed flakes
• 4 Belgium endive, separated into individual leaves (optional) 

steps:                                                                                                                                           

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