Refreshing Ceviche with Avocado

Rinse the fish fillet thoroughly, pat it dry, then remove the skin if necessary. Cut the fish into even, approximately 1-2 cm cubes.

Squeeze the juice from the limes and lemon. In a glass bowl, pour the citrus juice over the fish cubes, ensuring they are completely covered. Cover with cling film and refrigerate for 30 minutes. The acidic juice will 'cook' the fish during this time.

While the fish is marinating, prepare the vegetables: cut the tomato and cucumber into small cubes. Halve the avocado, remove the pit and skin, then also dice it. Finely chop the red onion and seeded jalapeño pepper. Chop the fresh coriander.