Chop and dice all fruit and vegetables, and add to a large bowl and combine well.
Combine all of the dressing ingredients in a separate bowl and whisk together well.
Pour dressing over the salad, and combine well. Let sit for 15-20 minutes to allow flavors to combine.
Serve and season with additional pepper and/or sea salt if desired (Optional).
Store in an airtight container in the fridge for up to/around 3 days. It doesn't look as pretty the next day, but it tastes even better.
Notes
I usually make a double batch, and will often eat this as a main part of a bowl.Avocado can also be a lovely addition to this ceviche.If you do not want to use citrus juice, you can add the entire fruit (including pulp) to a blender and blend until smooth. This salad tastes better as leftovers (the flavors will be stronger the next day after marinating in the fridge), although it's slightly less picturesque. You may have extra dressing, depending on whether you use pulp or how watery your vegetables are. I will usually toss in more vegetables or use it on a salad or bowl if I have extra. The dressing is fantastic over grains.