Cod Ceviche with Lemon Microgreens

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Ingredients

1	Pound	Cod or other semi-firm fish, cubed
1	Cup	Lemon microgreens or Kohlrabi Cabbage Microgreens
2	Cups	Lime juice
2	Large	Rred onions, separated into rings
1	Clove	Fresh garlic, finely chopped
1/2	Teaspoon	Salt
1/4	Teaspoon	Ground black pepper
1	Large	Head romaine lettuce, separated into leaves, washed
1	Medium	Fresh Jalapeño Pepper, split and cut lengthwise into ⅛-inch strips

On a flat glass plate, cut the fish into 1-inch cubes.
Combine the lime juice, red onion, garlic, lemon microgreens ( can also use Kohlrabi Cabbage Microgreens) , salt, and black pepper in a glass bowl.
Pour the sauce over the fish, completely coating it.
Refrigerate the fish and marinate for 3 hours, or until the fish is opaque, showing that the acid in the lime juice has properly cooked it.
Assemble each dish by placing 3 washed and separated lettuce leaves on a plate.
Scoop the marinated fish onto the lettuce leaves, discarding the marinade.