Ceviche with pink grapefruit and green olives

Directions

1. Cut the fish into 1/2 inch by 1 inch thin strips. In a non-reactive shallow bowl, arrange the fish on the bottom.
2. Completely cover all the fish with the mix of citric juices. Chill for about 3 hours.
3. Remove the fish from the juice, but keep some of the citric juice on the pieces. One other use for the remaining juice is to cook it right away with a soup base. Mix the fish with the grapefruit, olives, fish, avocado, onion, fennel and pepper, all the fresh chopped herbs, including the fennel fronds, half the Aleppo pepper and Maldon salt. Let the flavors meld together for half an hour or an hour.
4. Plate each serving on a bed of selected greens. Upland and red cress are featured here. Arrange the heart of the salad on top. Squeeze fresh lemon and lime on each and drizzle EVOO on top.
5. Garnish with the remaining Aleppo pepper and Maldon salt. Add the slivered almonds. Serve cold with additional lemon and lime wedges, or consider a gently warmed version, just until the cress wilts, for variation.