Sea Bass Ceviche with Jicama and Avocado Slaw

Ingredients

• 12 ounces skinless sea bass fillets
• 1 cup fresh grapefruit juice
• ½ cup fresh lime juice
• ½ 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
• ¼ 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 ¼-inch dice

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