Finely dice salmon to the size of a fingertip. Place a bowl and add your freshly squeezed lime juice, orange juice and grapefruit juice. Add your salt, cilantro, tomato, onions and avocado, and mix. Let it sit for two hours in the fridge. Heat up your tortilla and simply place ceviche on top of the tortilla. Garnish with a fresh cilantro spring.

Dice tuna and place it into a bowl. Add your soy sauce, sesame oil, and freshly squeezed lime juice. Cover in place in the refrigerator for two hours. Take the cover off and add your toasted sesame seeds and freshly chopped cilantro. Simply place the tuna poke into your tortilla and garnish with a wedge of lime.