Grouper Ceviche with Jicama and Avocado Slaw

INGREDIENTS

• 12 ounces skinless grouper fillets
• 1 cup jicama, peeled and sliced into matchstick size pieces
• 1/2 small red onion, thinly sliced
• 2 tablespoons minced red onion
• 2 tablespoons coarsely chopped cilantro leaves
• Kosher salt and ground black pepper
• 1/4 teaspoon freshly toasted and ground cumin
• 1/2 cup fresh-squeezed lime juice
• 1 avocado, peeled, pitted and diced into 1/4-inch pieces
• 2 tablespoons chopped cilantro leaves
• 1 cup freshly squeezed grapefruit juice
• 1 jalapeno, minced
• 2 tablespoons extra virgin olive oil
• Kosher salt