Ceviche Taco

Cut the fish into cubes about 1 cm in size.

Squeeze the lime juice over the fish and refrigerate for about 2 hours.

Pour off the liquid from the fish and add the avocado, mango, tomato and silver onion.

Press the garlic over this, and add salt, freshly-ground blackpepper and olive oil. Mix carefully.

Spread the mixture in a taco shell together with finely-shredded iceberg lettuce and then top with chipotle sauce.