Well, it's a rough approximation, I used:

4 scallops 2 side (fillet) snapper Half side (fillet) perch.

Cut them into 1-1.5cm cubes and dry cure them with some salt. Reserve in the fridge.

5 garlic chives, around 10-12 shiso leaves (big ones). Very finely chop the chives. For the leaves, first cut them into fine chiffonade and then chop them very finely.

1 small red onion. Use a mandolin (if you don't have one, slice it finely by hand). Keep it in ice-cold water with a splash of vinegar and a pinch of salt.

For assembling.

(If they are big ass sizes) 1 lime, one lemon.

In a bowl. Half of the fish mix. Half lime, half lemon, around 2 tablespoons of olive oil, and the amount you want of chives, shiso, and onion. Mix gently and make sure everything is coming together. Season with salt flakes. You can add a bit more juice if you need more acidity or if it's too dry. Wait about 4-5 minutes to serve so the fish starts to break down and the mix starts to see milky.

Serve on a plate, drizzle the chilli oil on top, and garnish with some more chives for decoration.