Ceviche Nikkei de Atum e Salmão

1.In a large bowl, combine the lime juice, soy sauce, sesame oil, olive oil, and rice vinegar. Whisk together until well blended.

2.Add the tuna and salmon cubes to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for 15 minutes to allow the fish to marinate and 'cook' in the citrus juice.

3.While the fish is marinating, prepare the vegetables. Cut the avocado into small cubes, slice the red onion thinly, and finely chop the jalapeño. Chop the cilantro leaves as well.

4.After marinating, remove the fish from the refrigerator and gently fold in the avocado, red onion, jalapeño, and chopped cilantro. Season with salt and black pepper to taste.

5.Transfer the ceviche to a serving dish and sprinkle with toasted sesame seeds for added texture and flavor.

6.Serve immediately, garnished with additional cilantro leaves if desired.