- 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 chilled shallow serving bowls. Garnish with avocado, spring onion, oregano, and flaky salt.