Ceviche Venezolano

Method

Dice the fish into small cubes and place in a glass bowl. Pour the lime and lemon juice over the fish, ensuring it is completely submerged, and refrigerate for 45 minutes to 1 hour, stirring occasionally, until the fish becomes opaque and firms up through the citrus curing process. In a separate bowl, combine the diced red onion, tomatoes, red pepper, fresh coriander, and minced chilli, then gently fold this mixture into the cured fish along with the olive oil, salt, and black pepper. Taste and adjust seasoning as needed. Serve immediately in chilled bowls, garnished with avocado slices and additional fresh coriander on the side with crispy arepa chips or bread.