For fish: Cut into small cubes. Place in bowl and add half of the lemon juice, garlic, and salt and pepper to taste. Add fresh chopped herbs, such as parsley, chives, or cilantro, as desired. Cover and place in fridge for 1-3 hours.

For beets: Peel and chop into small dice. Place in bowl and add the other half of lemon juice, garlic, salt, pepper and a teaspoon of apple cider vinegar. Cover tightly with saran wrap, and refrigerate for up to five hours.

For avocado: When beets and fish are ready, peel and mash the avocado as smoothly as possible. If preparing this component at home, an immersion blender will give it the smoothest consistency. Season lightly with salt, pepper and a small squeeze of lemon juice.

To assemble, layer the beets on the bottom of a small bowl/glass. Add the fish, and top with a dollop of avocado.

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**All photos courtesy of Bracha Arnold and Nechama Jacobson**