Start by chopping onions and pepper in very small cubes, it gets tedious but it really makes a difference to stick with it.
Chop the fish into small cubes and cover with the lime juice. It needs to be fully covered so that the juice ‘cooks’ the fish. Cover and leave in the fridge for 1 hour
In the meantime chop the tomatoes removing the seeds and chopping into small cubes. Also prepare the avocado the chili by removing the seeds (or leave them in if you like it more spicy) and the coriander
Remove the fish from the fridge and drain away the lemon juice leaving the ‘cooked’ fish in the bowl
Mix it all well with a bit of extra virgin olive oil and serve with tortilla and a Pisco sour for drink
