Cut the fish into a small dice and place in bowl. 

Squeeze the juice of the lemons over the fish, making sure to cover all the fish.  Add olive oil, season with salt and pepper and mix well. Remove pomegranate seeds from fruit, set aside and squeeze andy extra juice out over the fish.   Cover and place in fridge for at least 30 minutes and up to 2 hours or so. 

When you are ready to serve, remove the fish from the fridge and add the cilantro, jalapeno, red onion and pomegranate seeds.  Mix well and top with avocado and sprinkle with more salt if desired. 

Spoon ceviche into endive and serve on a platter.