Serve it in a martini glass for an elegant first course, or in a decorative bowl with chips or crackers on the side as an amazing appetizer.
Prepare the chamoy. In a dry, non-stick skillet over medium heat, toast the morita chiles using a metal spatula to press them down against the pan for several seconds on each side. They will change color slightly and become more pliable. Remove from the skillet, submerge the chiles in hot water and let them soak for 30 minutes to soften. Discard the stems and seeds. Place in a blender along with the apricot spread, lime juice, salt and sugar. Combine until smooth. You’ll need 3/4 cup for the ceviche. Store the rest in an airtight container and place in the refrigerator for later use.
Assemble the ceviche. In a medium bowl, mix together the diced tuna, jicama, red onion, lime juice and 3/4 cup chamoy. Cover and refrigerate for one hour. Just before serving, fold in the diced avocado.