DIRECTIONS
Cut the fish into small pieces, roughly 1/2”. Dice the red onion into slightly smaller pieces than the fish. Placew the fish and onion in a shallow glass baking dish. Squeeze 4 limes, the lemons and half the grapefruit on top. Be sure it covers the fish. Place in fridge for 2 hours or until the fish is not translucent in the middle.
Chop the tomato, cucumber and mango into the same size pieces as the onion and add. Place in fridge for another 15 minutes.
Take ceviche out and carefully drain the liquid. Pat dry with a clean paper towel. Add the juice of 1 lime, honey, sesame oil, vinegar, tabasco, worcestershire sauce and a splash of grapefruit juice. Add salt to taste, garnish with fresh cilantro and stir. When you are ready to serve, add the avocado. If you add the avocado too early it will become mushy.
Serve with crackers, tortilla chips or just in a bowl with a spoon!