1. Marinate the fish with the juice of limes and salt for 1 hour
2. Slice the avocado and tomatoes and reserve
3. Chop ½ onion, 1 jalepeno and 4 coriander sprigs
4. Season with pepper
5. Mix the ceviche with all the remaining ingredients
6. Refrigerate for 10 minutes
7. Serve a Salmas with ceviche and top with a slice of avocado if you wish.