Confirm your salmon is sushi-grade or has been commercially frozen. Do not make this with fish that is not labeled safe to eat raw.
Whisk the lime juice, olive oil and minced garlic together in a non-reactive bowl, glass or ceramic rather than metal.
Cut the salmon into half inch pieces and add it to the marinade.
Add the avocado, sea salt and chopped cilantro.
Fold everything together gently so the avocado keeps its shape.
Cover and refrigerate for 30 minutes. The salmon will turn opaque at the edges.
Serve cold, straight from the fridge.
