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.
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.
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.
Set the avocado and fennel tartare on the bottom and top with the ceviche. Sprinkle with chives and enjoy!