Flash freeze the fish for 30 minutes until it's slightly frozen, making it firm and easier to slice. Then slice the fillet crossways into ultra thin pieces. Lay them in an airtight container. Sprinkle the fish with 1 teaspoon of salt, then squeeze 4 limes over the fish. Shake a little, then cover and refrigerate for at least 3 hours.
Whisk the oil, juices of the remaining lime, and the orange juice together. Add 1 teaspoon each of honey and chile-garlic sauce. Taste and adjust for sweetness and heat. Then salt and pepper to taste.
After 45 minutes, drain the juices from the ceviche. Arrange several slices of fish, mango, and avocado on each plate. Sprinkle with fresh mint and cilantro leaves and drizzle with the spicy vinaigrette.