Ceviche with White Fish and Avocado

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, ensuring they are completely covered. Cover with cling film and let marinate in the refrigerator for about 30 minutes.

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