Summery strawberry ceviche

Summery strawberry ceviche

Based on 1 ratings
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Charlotte Robin

Charlotte Robin

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 👌
Preparation
15 min
Baking
0 min
Resting
15 min

Ingredients

2Servings
300 g
cod fillets
5
strawberries
1
limes
2 tbsp
olive oil
1½
avocados (ripe)
½
fennel
1 tbsp
Piment d'Espelette
salt
chives (for serving)

Utensils

knife, cutting board, bowl

  • Step 1/ 4

    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.
    • 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

    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.
    • 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

    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.
    • 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

    Set the avocado and fennel tartare on the bottom and top with the ceviche. Sprinkle with chives and enjoy!
    • chives (for serving)

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

  • Enjoy your meal!

    Summery strawberry ceviche

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