Summery strawberry ceviche
Community member
"This super quick and fresh recipe inspired from Mexican ceviche is perfect for a summer dinner with friends or family as a starter or a main. It cannot be prepared ahead as the fish should only sit in the lime for 15 minutes. The recipe can be made with different types of fish like cod, sea bass or sea bream. Also, chives can be swapped with coriander and red onions can be added in order to stick closer to the traditional ceviche recipe. Adapt to your own taste and make this recipe your own!"
Difficulty
Easy 👌Ingredients
Utensils
knife, cutting board, bowl
Step 1/4
- 300 g cod fillets
- 1 limes
- 2 tbsp olive oil
- knife
- cutting board
Thinly slice the cod in bite-sized slices. Cover it with the juice of 1 1/2 lime and 2 tbsp olive oil and let it sit for 15 minutes. The acidity of the lime will cook the fish, therefore it does not necessarily have to be defrosted but it can be safer to use raw defrosted fish.
Step 2/4
- 1½ avocados (ripe)
- ½ fennel
- 1 tbsp Piment d'Espelette
- salt
- bowl
In the meantime, cut the avocado and the fennel in brunoise. Toss and combine together in a bowl with the piment, salt and remaining olive oil and lime juice.
Step 3/4
- 5 strawberries
Take a few ripe strawberries and mash them. Cut the rest of the strawberries in brunoise and toss both the purée and the slices with the fish.
Step 4/4
- chives (for serving)
Set the avocado and fennel tartare on the bottom and top with the ceviche. Sprinkle with chives and enjoy!
