Remove any skin from the fish and dice in around ½in/1cm pieces. Put it in a bowl with the lemon and lime juice, chili and garlic and set aside for a minimum of 20min but more may be better, depending on the fish (if over around 20min, refrigerate). It will go transparent both on the outside and further through the fish as it is ready.

Meanwhile make the salad - boil the potatoes until tender (around 8-10min depending on size of potatoes). Drain and allow to cool.

Dice the potatoes relatively small, around ¼in/1/2cm. Chop the pea shoots into small pieces and place both in a bowl with the olive oil, lemon juice and some salt and pepper. Mix well.

Peel and thinly slice the avocado.

Layer up the salad, using a large cookie cutter or similar as a mould. Start with a layer of potato salad, then a layer of avocado slices and topped with the ceviche. Remove the mould carefully and serve.