Prepare the profiteroles.
In a small bowl combine all of the ingredients except the profiteroles and the lettuce. Toss well and allow the seviche to marinate for 1 hour. Makes 1 1/2 cups.
Slice about 1/4 inch off the top of each profiteroles, fill with 3 tablespoons of the seviche, and replace the lid lightly on top.
To serve, arrange 1/4 cup of the shredded lettuce on each of 4 dinner plates and place 2 profiteroles on top.
Note: Many people use cream of coconut to make piÒa coladas. It can be found either on the cocktails accessories shelf or with the ethnic foods in your supermarket or grocery.
Yield: 4 first-course servings