Use a Microplane or fine zester to zest ⅔ of a lemon into a small bowl.

Use a Microplance to grate ½ a clove of garlic into the same bowl. This should yield about ¼ tsp. grated garlic. If you do not have a microplane, simply mince the garlic finely and smear the garlic with the side of your knife to turn it into a paste.

Add 2.5 Tbsp soy sauce, 3 Tbsp lemon juice, ½ tsp sugar and 1 Tbsp olive oil to the same bowl. Stir until sugar has dissolved.

Remove the roots from the scallion and slice the entire scallion very thinly. Separate the white and light green parts from the darker green parts.

Add the white and light green parts of the scallion to the sauce and set the sauce aside. Keep the dark green parts of the scallion for garnishing the finished dish. The sauce should be pleasantly salty and sour.

Refrigerate the serving plate or bowl until ready to serve.

Make sure the fish is very fresh and there are no bones or skin on the fillet.

Cut the fish into ⅓rd inch cubes. Keep cold until ready to serve.

Cut the top and bottom off of the orange.

Use a sharp knife to cut away the pith.

You should be left with a skinless orange without any pith left behind.

Use a knife to cut in between the membranes and cut out each orange segment.

Cut the orange segments into roughly ⅓rd inch pieces. Set orange pieces aside until ready to plate.

Use a very sharp knife to slice the jalapeno into super-thin slices. You will only need about 8-10 slices. Set the jalapeno slices aside until ready to plate.

Don't cut the avocado until you are ready to serve the dish. If you cut it too soon it will start to brown on you. You will only be using half of the avocado, save the other half for another application.

Cut the avocado half into 2 pieces to yield quarters.

Peel back the skin from each quarter avocado. Use a spoon if necessary.

Cut each quarter avocado in half again to yield ⅛ths and then cut these wedges into ⅓ inch chunks.

On a cold plate, evenly place all of the diced fish.

Drizzle all of the citrus-soy dressing over the fish and onto the plate. Randomly arrange the rest of the ingredients on the plate (orange, avocado, jalapeno slices, cilantro, and the reserved scallion greens). The dish should not need any additional seasoning but give it a taste and if you feel it needs an adjustment, sprinkle on a little salt and/or lemon juice.