This calls for very fresh fish. Try it for a summer starter.
500g (about 1 pound) very fresh white fish fillets Lime juice to cover (juice of about 5 limes) ½ white onion, peeled and finely chopped 2 large tomatoes, peeled and chopped – gently squeeze out excess juice 3 Tbsp chopped coriander (cilantro) 2 Tbsp canned pickled jalapeño chillies, drained and chopped ¼ tsp dried oregano ¼ tsp salt 2 perfectly ripe avocados
1 Rinse fish under running water, feeling for scales or bones. Drain and pat dry. Slice thinly with a very sharp knife. Place fish in a shallow glass dish and pour on enough lime juice to cover. Cover dish with plastic wrap and refrigerate fish for about 6 hours, until it turns white.
2 Drain off liquid, then add remaining ingredients, except avocados. Refrigerate for 2 hours more. Halve avocados, remove stones and skin, then slice thickly. Layer in tall chilled glasses with marinated fish. Serve immediately.
Photography Aaron McLean http://www.aaronmclean.com