Sea Bass Ceviche with Jicama and Avocado Slaw

• 12 ounces skinless sea bass fillets
• 1 cup fresh grapefruit juice
• 1/2 cup fresh lime juice
• 1/2 small red onion, thinly sliced
• 2 tablespoons coarsely chopped cilantro
• 1 jalapeno, stemmed, seeded, and minced
• Kosher salt to taste
• 2 tablespoons extra virgin olive oil
• 2 tablespoons minced red onion
• 2 tablespoons chopped cilantro
• 1/4 teaspoon toasted and ground cumin seeds (see Note)
• Kosher salt and freshly ground black pepper
• 1 cup julienned peeled jicama
• 1 avocado, pitted, peeled, cut into 1/4-inch dice

1. Thinly slice the fillets and then cut them into 3/4-inch squares.
2. Cover and refrigerate while you prepare the rest of the recipe.
3. Put four small serving bowls in the refrigerator to chill.
4. For the marinade dressing
5. Combine all the ingredients in a bowl.
6. Set the bowl inside a larger one filled with ice while you prepare the salad.
7. For the Salad
8. In a small bowl, whisk together the olive oil, onion, cilantro, cumin, and salt and pepper.
9. In a larger bowl, toss the vinaigrette with the avocado and jicama.
10. Refrigerate.
11. To finish the dish
12. Add the sea bass to the marinade/dressing and gently mix.
13. Let stand for about 10 minutes.
14. Spoon the ceviche, with its liquid, into the four chilled bowls.
15. Serve with the salad, and encourage your guests to top their ceviche with salad.

bass fillets, fresh grapefruit juice, lime juice, red onion, cilantro, kosher salt, extra virgin olive oil, red onion, cilantro, cumin seeds, kosher salt, jicama, avocado

Taken from www.cookstr.com/recipes/sea-bass-ceviche-with-jicama-and-avocado-slaw (may not work)