Grouper Ceviche with Jicama and Avocado Slaw

Ingredients

• 1  avocado diced pitted peeled
• 2 tablespoons cilantro leaves chopped
• 2 tablespoons cilantro leaves coarsely chopped
• 2 tablespoons olive oil extra virgin 
• 1 cup grapefruit juice freshly squeezed
• 0.3 teaspoon freshly and ground cumin toasted
• 12 ounces grouper fillets skinless
• 1  jalapeño minced
• 1 cup jicama peeled sliced into matchstick size pieces
• 4 servings kosher salt 
• 4 servings kosher salt and ground pepper black
• 0.5 cup fresh-squeezed lime juice 
• 0.5 small onion red thinly sliced
• 2 tablespoons onion red minced

Equipment

• bowl
• whisk

Directions

1. First, thinly slice the fillets and then cut them into 3/4-inch bite-sized squares. Keep them very cold while you prepare the rest of the recipe.
2. Combine the ingredients for the marinade in a bowl. Set that bowl inside a larger one, filled with ice. Now prepare the salad.
3. In a small bowl, whisk together the olive oil, onion, cilantro, cumin, and salt and pepper. Then, in a larger chilled bowl, toss the vinaigrette with the avocado and jicama. Set aside.
4. Gently mix the grouper and the marinade/dressing and let stand for about 10 minutes. Into 4 chilled bowls, spoon the ceviche with its liquid.
5. Serve the salad, family-style, and encourage the guests to top their ceviche with salad.
6. If you can get Cancha (Latin American corn nuts) and toast, they make a fantastic and authentic addition to this dish. I sometimes like to drizzle coconut milk onto the citrus juices. Or, I season the dish with tiny dots of soy sauce and sesame oil.