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Put the lime juice, the fish and ¼ teaspoon salt in a bowl. Mix well and place in the fridge for 30 minutes.
In another bowl or glass put the vodka, tomato juice, Worcestershire sauce and hot sauce. Mix well, taste and season with salt and freshly ground black pepper.
Remove the fish from the fridge and add the tomatoes, celery, red onion, chopped coriander and the tomato juice mixture and mix well. Reserve. This is the ceviche.
Heat some oil in a frying pan over moderate to high heat and shallow fry the poppadoms until lightly browned and crisp. Drain on paper towels.
Stone, peel and slice the avocado.
Put the ceviche into small bowls, cups or glasses. Put a few avocado slices, lime and a sprig of coriander on each. Serve with the poppadoms.