Grapefruit Pomegranate Ceviche

• ¼ cup pomegranate juice
• ¾ cup pomegranate arils
• 1 teaspoon grapefruit zest, grated
• 1 teaspoon lime zest, grated
• ½ cup fresh grapefruit juice
• 1 tablespoon jalapeño chili with seeds, diced
• 1 teaspoon ground toasted coriander
• 1 lb black sea bass fillet, cut into ½" pieces
• Coarse salt
• 1 grapefruit, peeled and cut into segments
• Fresh cilantro leaves
• Scallions, sliced

Combine the zests, juices, jalapeño and coriander in a bowl to form the base. Stir to mix well. Season the fish with salt and let sit at room temperature for 5 minutes. Add the fish to the ceviche base and stir, making sure all the fish is covered by liquid. Cover and refrigerate for at least 2 hours, stirring occasionally. Stir in the grapefruit segments and arils; add cilantro and scallions to taste.