- Prepare crudo base by whisking together peppers, lemon juice, orange juice, oil, garlic, ginger, zests, and salt in medium mixing bowl. Refrigerate until mixture is very cold.
- To serve, season avocado with olive oil and salt. Add sliced fish to cold crudo base, tossing gently to combine. Divide mixture among 4 chilled shallow serving bowls. Garnish with avocado, spring onion, oregano, and flaky salt.