Cut the sea bass and salmon fillets into 2.5cm/1in pieces.
Place the fish into a bowl and sprinkle with the lime juice, grapefruit juice and orange juice, setting aside the grapefruit pieces.
Add the chilli, spring onions, garlic and a little salt and freshly ground black pepper to taste.
Cover the bowl and place into the fridge to chill for at least 40 minutes, or up to a maximum of four hours for a fuller flavour.
Just before serving add the mint to the bowl and mix to combine.
To serve, place a spoonful of the mixture onto each plate. Garnish each plate with a few of the grapefruit segments and serve with French toast.