Preparation

• 1
  Cut fish into 1/4 inch dice
• 2
  Peel red onion and cut into thin slices width ways
• 3
  De-seed the red jalapeno and cut into julienne length ways
• 4
  Into a metal mixing bowl place the diced salmon, season to taste with the salt and then evenly combine together with the lime vinaigrette
• 5
  Add the red ontion, red jalapeno and coriander. Evenly mix together
• 6
  Place neatly onto plate
• 7
  Lace the red sauce around the ceviche
• 8
  Peel the avocado and cut into a neat fan, place ontop of the ceviche and season the avocado with the cracked black pepper