White Fish Ceviche with Avocado and Lime

Pat the fish meat dry with a paper towel, remove the skin (if any), and cut the fish into equal cubes.

Squeeze the juice from the 4 limes and the lemon, then pour it over the fish cubes in a bowl. Cover with cling film and let it marinate in the refrigerator for 30 minutes. The acid from the citrus will 'cook' the fish.

Meanwhile, cut the tomato and cucumber into small cubes. Cut the avocado in half, remove the pit, peel it, and also cut it into cubes. Finely chop the red onion. Cut the jalapeño pepper in half, remove the seeds (to reduce spiciness), and finely chop it. Roughly chop the cilantro.