Shutome Hawaiian Swordfish with Pomelo à la Poisson Cru

Ingredients

• 1 1/4 lb. wild Shutome fillet (or other sustainably caught Swordfish), cut thinly into 1/4-inch thick squares
• 1/2 cup pomelo juice
• 1/4 cup lime juice
• 1/4 cup meyer lemon juice
• 1 small sweet onion, thinly sliced with a mandoline or sharp knife
• 2 teaspoons coriander seeds, toasted and crushed (I used the back of a Tablespoon)
• 1 teaspoon sriracha (chili-garlic sauce)
• Scant 1 cup mixed cherry tomatoes, seeded and slivered
• Scant 1 cup baby carrot ribbons (I used my vegetable peeler)
• 1 teaspoon salt
• 1 teaspoon sugar (plus more to taste if using grapefruit)
• 3/4 cup pomelo flesh, pith and membrane removed, segments separated
• 3/4 cup coconut cream (be sure to shake can well before using, or alternatively, empty contents into a bowl, stir well and then add to fish mixture)

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