You can also make these with swordfish, halibut or sea bass.

1/4 cup orange juice
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1½ tablespoons chili powder
1/4 teaspoon cayenne pepper
1½ pounds 1-inch-thick shark fillets, cut into 1-inch cubes

1 large orange, all peel and pith cut away, cubed
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon chopped garlic
1 serrano or jalapeño chili, seeded, minced
1 large avocado, peeled, pitted, cubed

Mix orange juice, 2 tablespoons lemon juice, 1 tablespoon olive oil, chili powder and cayenne pepper in large bowl. Add shark; toss to coat. Let stand at room temperature 30 minutes.

Combine orange cubes, onion, cilantro, garlic, chili, remaining
1 tablespoon lemon juice and 1 tablespoon olive oil in medium bowl. Season to taste with salt and pepper. Gently mix in avocado. Let salsa stand up to 1 hour.

Preheat broiler. Thread shark on 4 skewers, dividing equally. Broil until just opaque in center, turning occasionally, about 8 minutes. Serve kebabs with salsa.