Salmon with Xec

I can't remember where I first saw this. Xec ("sheck") is a Mexican citrus salsa/salad, usually made with jicama if going the salad route. You can see a more traditional salad recipe here: 

https://theothersideofthetortilla.com/2013/05/ensalada-xec-spicy-mayan-citrus-jicama-salad/

I've tried to simplify it a bit for use as a salsa on some grilled salmon. My recipe is very similar to this one from Food Network, but I left out the peppers and just added some habanero powder to my portion of salmon. 

This recipe is only for the xec; make the salmon however you like, and then top it with the xec. 

Ingredients: 

• 1 large grapefruit
• 1 large orange
• 1 large lemon
• 1 large lime
• 1/2 cup chopped cilantro
• Chile pepper (optional - see note)
• Salt to taste - I'd say at least a 1/2 - 1 tsp. 

Directions: 

1. Halve the grapefruit horizontally and use a spoon to pull out the segments into a bowl. Do this over the bowl so you get all the juice dripping into it.

2. Do the same thing with the orange, lemon, and lime. Make sure to remove any seeds. For the lemon and lime, I also squeezed the empty halves to get any remaining juice. If desired, take the large segments, i.e. from the grapefruit and maybe the orange, and further dice them so everything is a consistent size. 

3. Stir in the cilantro and salt. Chill until ready to serve. 

Note: You can add chiles to taste; finely dice or mince them to the same size as the citrus. Depending on the pepper and the heat, anywhere from a 1/2 habanero to an entire serrano or jalapeno could work. You could also stir in some crushed chile flakes or pepper powder.