Use a very sharp knife for clean cuts. Dice the fresh salmon into small cubes. Try keeping the pieces even in size. This helps the salmon absorb the citrus juice evenly later.

Place the salmon into a large bowl. Pour fresh lime juice and lemon juice over the fish. Stir gently until every piece gets coated. Cover the bowl and chill for 20 minutes.

While the salmon chills, prepare the vegetables. Slice the red onion thinly. Dice the cucumber, tomato, and avocado into small pieces. Chop the jalapeño and cilantro very finely for balanced flavor.

Remove the salmon from the refrigerator. You will notice the fish turning slightly pale. That means the citrus is working. Drain a little extra liquid so the ceviche stays fresh and not watery.

Add the onion, cucumber, tomato, jalapeño, and cilantro into the bowl. Stir gently using a spoon. Be careful not to break the salmon pieces while mixing all the fresh ingredients together.

Now add the diced avocado carefully. Fold it into the ceviche gently. The avocado gives a creamy texture that balances the sharp citrus flavors perfectly without overpowering the salmon.

Sprinkle sea salt and black pepper over the mixture. Add a drizzle of olive oil for extra richness. Taste the ceviche and adjust the seasoning if needed before serving.

Cover the bowl again and chill for another 5 minutes. This short resting time helps all flavors blend beautifully. Serve cold with tortilla chips or fresh lettuce cups for extra crunch.