Cut the fish into 1/2-inch dice
and place into a large glass or other nonreactive bowl. Add 1 cup of the lime juice, the orange juice, coconut milk, jalapenos, red bell pepper, and red onion
and stir gently to combine. Cover with plastic wrap
and refrigerate for at least 6 hours, or until flesh has turned opaque and the flesh is flaky
To serve the ceviche
, pour the liquid off the fish and vegetables and discard liquid. Toss the fish and vegetables with the remaining lime juice, tomato, cilantro, scallion
, olive oil and salt. Serve in chilled glass bowls or over leaves of crisp
lettuce, if using, garnished with cilantro sprigs.