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1
Bring a small pot of water to a boil and add ginger.
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2
Let simmer for 20 seconds, then strain.
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3
Repeat twice more; set aside ginger.
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4
In same pot, combine sugar with 1/2 cup water and bring to a simmer.
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5
Cook, stirring, until sugar dissolves.
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6
Add ginger and simmer for 5 minutes.
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7
Drain and spread ginger slices on paper towels to dry slightly.
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8
Heat 2 inches of oil in a saucepan or deep skillet until hot but not smoking.
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9
Add ginger and fry until crisp, about 2 minutes.
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10
Use a slotted spoon to transfer ginger slices to parchment paper or paper towels to cool.
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11
Slice ends off one of the grapefruits and stand it up on a cutting board.
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12
Slice off peel, following curve of fruit.
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13
Make sure to cut away all the white pith, exposing flesh.
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14
Working over a bowl to catch juices, use a small paring knife to cut out segments.
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15
Halve and juice other grapefruit.
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16
Place fluke in a nonreactive bowl and season with salt and pepper.
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17
Pour in grapefruit juice and let marinate for 5 to 10 minutes.
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18
To serve, arrange fluke slices and grapefruit segments on 4 chilled plates.
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19
Top with piquillo pepper.
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20
Drizzle with olive oil and sprinkle with sea salt.
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21
Garnish with cilantro and ginger slices and serve immediately.
