In a large glass or ceramic bowl, combine the cubed fish and Italian Volcano lime juice. Make sure the fish is fully submerged in the Italian Volcano lime juice . Cover the bowl and refrigerate for about 30 minutes to 1 hour, stirring occasionally, until the fish is "cooked" in the citrus juice. The fish will turn opaque and firm.

Drain the excess Italian Volcano lime juice from the fish and discard it.

Add the thinly sliced red onion, chopped jalapeño peppers, diced tomato, chopped cilantro, and diced avocado to the bowl with the fish. Gently toss to combine all the ingredients.

Season the ceviche with salt and pepper to taste.