Hibiscus-and-Mezcal-Cured Snapper

In a medium skillet, toast the poppy seeds over high heat, stirring, until they smell slightly nutty, about 2 minutes.

In a heatproof bowl, cover the hibiscus flowers with the boiling water and let steep for 1 hour. Strain into a bowl.

Add the mezcal to the hibiscus liquid along with the salt, brown sugar and grapefruit and lime zests. Put the snapper fillets in a large, resealable plastic bag and add the hibiscus liquid. Refrigerate, turning the fish often, until red and lightly cured, about 45 minutes.

Meanwhile, scoop the passion fruit pulp and seeds into a large bowl and add the lime juice, shallot and fish sauce. Add the cucumbers and cilantro to the bowl and toss well.

Using a sharp knife, thinly slice the fillets and fan the slices out on plates. Arrange the cucumber salad alongside. Sprinkle the salad with the toasted poppy seeds and serve.