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Dan Silverman, The Standard Grill, from "The Art of Blending" by Lior Lev Sercarz
2 pink grapefruits
1 cup thinly sliced scallions
1 jalapeño pepper, seeded and finely chopped
10 cilantro sprigs, stems and half of the leaves finely chopped, remaining leaves saved for garnish
1 ½ pounds very fresh skinless fluke (or black sea bass, red snapper, or hamachi)
Flaky sea salt, preferably Maldon
High-quality extra virgin olive oil
Using a Microplane or fine zester, zest half of one grapefruit and set aside. Using a sharp knife, cut away the skin and pith of both grapefruits. Working over a bowl, cut the grapefruits into segments, then squeeze the grapefruit juice from the leftover hulls over the segments.
In a bowl, combine the scallions, jalapeños, chopped cilantro stems and leaves and the reserved grapefruit zest. Cut the grapefruit segments into 3 or 4 pieces each and add the segments and reserved juice to the other ingredients. Add the Shabazi spice blend and stir gently until combined. Refrigerate until ready to use.
Using a sharp knife, slice the fish on a slight bias as thinly as possible. Layer the fish on 6 chilled plates. (Alternatively, the fish can be diced to make something more like ceviche. If diced, the fish needs to marinate for about 5 minutes before serving.)
Spoon the salsa over the fish. Sprinkle with salt and cilantro leaves, drizzle with olive oil and dust with Shabazi. Serve immediately.