Grouper Ceviche with Jicama and Avocado Slaw

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For the fish:

12 ounces skinless grouper fillets

For the marinade/dressing:

1/2 cup fresh-squeezed lime juice

1 cup freshly squeezed grapefruit juice

1/2 small red onion, thinly sliced

2 tablespoons coarsely chopped cilantro leaves

1 jalapeno, minced

Kosher salt

For the salad:

2 tablespoons extra virgin olive oil

2 tablespoons minced red onion

2 tablespoons chopped cilantro leaves

1/4 teaspoon freshly toasted and ground cumin

Kosher salt and ground black pepper

1 cup jicama, peeled and sliced into matchstick size pieces

1 avocado, peeled, pitted and diced into 1/4-inch pieces