Cut the tuna and salmon into cubes. Thread onto skewers and make 12 skewers. De-seed the chilli and dice finely. Mix the diced chilli, olive oil, salt and pepper together. Marinate the skewers in the mix. Heat a griddle and barbecue the skewers for a few minutes turning only once.
Peel and dice the garlic. De-seed and finely chop the chilli. Pick and chop the coriander. Zest and juice the lime. In a mixing bowl, mix these ingredients with the creme fraiche.
Cut the avocados in half and remove the stone. Remove the skin and then dice the flesh. Squeeze on some lemon juice to stop the avocado from discolouring and season with slat and pepper.
Place a few rocket leaves on a plate. Top with some avocado and finish with the fish skewers and a drizzle of lime dressing.
«The fish skewers could be marinated in tandoori spices or Moroccan spices for a different flavour.»