Sea Bass Ceviche with Salad From Norman's 180

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How do we love thee, ceviche? Let us count the ways...

​Since Norman Van Aken is doing a 180 by coming back to Coral Gables, partnering in the kitchen with his son and a fresh-faced Phillip Bryant, and putting local sourcing at the top of the priority list, we thought we'd mix things up a bit and start his three-part interview with a recipe. Here's a delicious, light-for-summer appetizer that should be as easy to make as 1-2-3 in the 3-0-5. Here's your 411:

Ingredients:
12 ounces skinless sea bass fillets, thinly sliced and then cut into ¾ inch bite-size squares (keep very cold)

Marinade:
½ cup freshly squeezed lime juice
1 cup freshly squeezed grapefruit juice
1 tablespoon extra virgin olive oil
½ of a red onion, peeled and thinly sliced
2 tablespoons coarsely chopped cilantro leaves
1 jalapeño, minced
kosher salt, to taste

Salad:
1 cup jicama, peeled and sliced into matchstick-size pieces<
1 ripe avocado, peeled, pitted and diced into ¼ -inch pieces
2 tablespoons extra virgin olive oil
2 tablespoons red onion, diced small
2 tablespoons chopped cilantro leaves
¼ teaspoon ground cumin