1	large navel orange

seeds from 2 pomegranates

2	tablespoons fresh lime juice

3/4	cup (115 g) finely chopped red onion

1/3	cup (17 g) minced fresh cilantro or mint

1 to 2

jalapeño chile peppers, seeded and minced

1	garlic clove, minced

1	teaspoon (5 ml) olive oil

1. Working over a large bowl and using a sharp knife, remove peel and white pith from the orange and discard. Holding the orange over the bowl, cut between the membranes to remove the orange sections. Chop the sections.
2. Add the pomegranate seeds and remaining ingredients. Stir gently to combine. Chill until ready to serve.
3. To serve, transfer to a pretty bowl with a plate underneath to help protect your table and serve.