Bacalao ceviche recipe with pickled cucumber and grapefruit

Ingredients

• 1 small red onion (sliced fine)
• Juice of 4 limes (around 100ml, freshly squeezed)
• 14 Oz/400g fillet of bacalao (skin removed)
• 3 small red chilies (medium heat)
• 1 large pink grapefruit
• 20 small sprigs of mint
• 20 medium-sized leaves of cilantro (coriander)
• 4 tablespoons of extra virgin olive oil
• 7 Oz/200g small cucumber
• 5 tablespoons of white wine vinegar
• 3 tablespoons of caster sugar (or plain white sugar)
• 1 teaspoon of sea salt or pink Himalayan salt