Fresh Ceviche with Avocado and Lime

Pat the fish dry, remove any skin, and cut the fillet into uniform cubes.

Squeeze the limes and lemon. Pour the citrus juice over the fish cubes in a bowl so they are completely covered. Cover with cling film and let marinate in the refrigerator for approx. 30 minutes (the fish "cooks" in the acid).

Meanwhile, cut the tomato and cucumber into small cubes. Halve the avocado, remove the pit, scoop the flesh from the skin, and also dice it. Finely chop the red onion. Halve the jalapeño, deseed, and dice very finely. Roughly chop the cilantro.