1 Juice two lemons into a bowl. Cut the third into wedges and reserve as a garnish.
2 Add the agave nectar, tomato, grapefruit, red onion, chilli, and seasoning to the lemon juice, whisking well to incorporate.
3 Thinly slice the the turbot fillet and arrange on a serving platter. Pour over the some of the lemon dressing.
4 Add the avocado and pour over the remaining dressing. Cover and chill for 15 minutes.
5 When ready, serve the ceviche fresh from the fridge.