Grapefruit Chermoula

• 1 grapefruit
• 1 large shallot, finely chopped
• 2 garlic cloves, finely grated
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt, plus more
• 1/2 small preserved lemon, flesh discarded, peel finely chopped
• 1/2 cup finely chopped fresh cilantro
• 2 tablespoons olive oil
• 2 teaspoons finely grated peeled ginger
• 2 teaspoons harissa paste
• 1 1/2 teaspoons ground cumin
• 1 teaspoon honey
• 1/2 teaspoon tomato paste
• Freshly ground black pepper

1. Using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juice from membranes as needed to make 2 tablespoons juice; discard membranes and reserve any extra juice for another use. Coarsely chop segments; return to bowl.
2. Combine shallot, garlic, lemon juice, and 1 teaspoon salt in a medium bowl; let stand 10 minutes (this will mellow shallot and garlic). Mix in grapefruit, preserved lemon peel, cilantro, oil, ginger, harissa, cumin, honey, and tomato paste; season with salt and pepper.

grapefruit, shallot, garlic, lemon juice, kosher salt, preserved lemon, fresh cilantro, olive oil, ginger, harissa paste, ground cumin, honey, tomato paste, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/grapefruit-chermoula-51246610 (may not work)