Grapefruit Chermoula
['1 grapefruit', '1 large shallot, finely chopped', '2 garlic cloves, finely grated', '3 tablespoons fresh lemon juice', '1 teaspoon kosher salt, plus more', '1/2 small preserved lemon, flesh discarded, peel finely chopped', '1/2 cup finely chopped fresh cilantro', '2 tablespoons olive oil', '2 teaspoons finely grated peeled ginger', '2 teaspoons harissa paste', '1 1/2 teaspoons ground cumin', '1 teaspoon honey', '1/2 teaspoon tomato paste', 'Freshly ground black pepper']
Using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juice from membranes as needed to make 2 tablespoons juice; discard membranes and reserve any extra juice for another use. Coarsely chop segments; return to bowl.
Combine shallot, garlic, lemon juice, and 1 teaspoon salt in a medium bowl; let stand 10 minutes (this will mellow shallot and garlic). Mix in grapefruit, preserved lemon peel, cilantro, oil, ginger, harissa, cumin, honey, and tomato paste; season with salt and pepper.
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