Sea Bass Ceviche with Jicama and Avocado Slaw

• 12 ounces skinless sea bass fillets

FOR THE MARINADE/DRESSING

• 1 cup fresh grapefruit
  
  

  Thinly slice the fillets and then cut them into ¾-inch squares. Cover and refrigerate while you prepare the rest of the recipe. Put four small serving bowls in the refrigerator to chill.

  For the marinade dressing

  Combine all the ingredients in a bowl. Set the bowl inside a larger one filled with ice while you prepare the salad.

  For the Salad

  In a small bowl, whisk together the olive oil, onion, cilantro, cumin, and salt and pepper. In a larger bowl, toss the vinaigrette with the avocado and jicama. Refrigerate.

  To finish the dish

  Add the sea bass to the marinade/dressing and gently mix. Let stand for about 10 minutes. Spoon the ceviche, with its liquid, into the four chilled bowls. Serve with the salad, and encourage your guests to top their ceviche with salad.