Carefully rinse the very thinly sliced redfish fillets and pat dry.
In a deep bowl, one after the other put a layer of fish, a layer of very thinly sliced onion slices or rings with a little coriander seeds, salt and lime juice, another layer of fish and so on. It is important that everything is covered with a thin layer of lime juice.
Cover the bowl and place in the refrigerator for 6 hours.
For the side dish, cut the pulp of an avocado into small pieces and place in a small bowl. Add some good olive oil, the freshly chopped coriander and some chili powder, mix everything carefully and decorate with a leaf of coriander.
Tip: I use the avocado varieties Hass with a warty dark brown / black skin or Fuerte with a smooth green skin and yellow flesh that turns green towards the edge. The pulp of both is of high quality and tastes particularly good with raw fish. I use extra virgin olive oil from the first pressing with an acidity not exceeding 0.7%.