Method

First prepare the saffron cream. Combine the saffron threads and 1 tbsp hot water in a small bowl and leave for 15 minutes to infuse. Stir in the coconut milk, pressing the saffron threads with the back of the spoon against the side of the bowl to extract as much of the beautiful yellow saffron pigment as possible. Refrigerate until ready to serve.

To marinate the fish, place the sliced fish in a medium bowl, and squeeze over the juice of 1 grapefruit. Toss to evenly coat the fish, and refrigerate for 20 minutes, at which point the fish will have changed from opaque to white in colour.

As the fish marinates, prepare the remaining ceviche ingredients. Take the remaining two grapefruit and using a sharp knife, top and tail the ends of the grapefruit, then following the curve of each, cut away the peel and white pith so you are left with 2 naked grapefruits. Hold each grapefruit over a medium bowl, and using the knife, cut out the grapefruit segments, letting them fall into the bowl catching the juices below. Discard the leftover inner pith and membranes, as well as any seeds. 

Remove the fennel fronds from the fennel bulb and set aside - you will use these later to garnish. Slice the bottom off the fennel bulb and using a mandoline (or a very sharp knife), shave the fennel, from the bottom to halfway up the bulb, into very thin 1-2mm slices. You will only need half of the fennel bulb - refrigerate the remaining top half for another use. Add the shaved fennel to the bowl with the grapefruit segments/juice, along with the grated ginger, sliced mint and salt. Toss through the grapefruit and fennel to evenly coat.

To serve, remove the fish from the fridge and drain off the marinating liquid. Add the fish to the grapefruit and fennel, tossing through to coat. Using tongs, arrange the ceviche onto a large serving platter. Drizzle evenly with the ceviche liquid from the bowl, followed by the saffron cream. Garnish with the reserved fennel fronds and serve immediately.