Rinse the fish and pat dry. Trim skin and any connective tissue. Cut into 1/2‑inch (1.25 cm) cubes. Place the cubes in a shallow glass or ceramic dish in a single layer if possible.

Make marinade

In a small bowl combine the orange juice, lime juice and dry sherry. Stir in the grated garlic, minced shallot, olive oil, sea salt and black pepper. Taste and adjust salt/acid balance — it should be bright and slightly salty.

Cure the fish

Pour the marinade over the fish so pieces are submerged. Gently fold in the chopped cilantro, chopped mint, and the reserved juices from the orange segments. Cover and refrigerate for 15–25 minutes, stirring once halfway through, until fish turns opaque and is 'cooked' through but still tender. Do not over‑marinate; delicate fish can become mealy if left too long.

Add orange segments

After curing, fold in the orange segments (supremes) gently to avoid breaking them. Adjust seasoning with a pinch more salt or a splash more lime if desired. Keep chilled until plating.

Tabbouleh

Soak bulgur: place the bulgur in a small bowl and pour the boiling water over it. Cover and let sit 10 minutes, then drain any excess liquid and press out moisture with a fine sieve or clean towel. Fluff with a fork and let cool slightly.

Mix herbs and vegetables: in a mixing bowl combine the very finely chopped parsley, chopped mint, diced tomato and cucumber. Add the cooled bulgur.

Dress the tabbouleh: whisk together the lemon juice, olive oil, salt and pepper. Pour over the herb mixture and toss thoroughly. Taste and adjust salt, lemon or oil. Keep chilled but not soggy; the herbs should stay bright and fresh.

Crispy garnish

Prepare chips: heat the oil in a deep skillet or small pot to 180°C (350°F). If you don't have a thermometer, test with a small piece of pita — it should bubble and brown quickly. Fry the pita pieces in batches until golden and crisp, about 30–60 seconds per batch. Transfer to paper towels and immediately season with 1/2 tsp fine sea salt. Alternatively bake thin strips at 200°C (400°F) for 6–8 minutes until crisp.

Cool: let the crisps cool completely so they remain crunchy at plating.

Finishing & plating

Assemble: spoon a generous mound of tabbouleh in the center of each chilled plate or small shallow bowl to form the base (about 1/3 cup per serving).

Top with ceviche: place 1/4 of the cured fish and orange mixture over each tabbouleh mound, letting some marinade cling to the fish for flavor.

Garnish and crisp: tuck several crispy pita pieces into the tabbouleh around the ceviche to provide crunch. Scatter extra orange segments and microgreens or mint leaves for color. Finish with a light drizzle (about 1/4 tsp) of good olive oil and a tiny pinch of flaky salt if desired.

Serve immediately chilled: serve the ceviche tabbouleh promptly so the fish remains cold and the crisps remain crunchy.