Summery strawberry ceviche

Step 1/4

• 600 g cod fillets
• 2 limes
• 4 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

• 3 avocados (ripe)
• 1 fennel
• 2 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

• 10 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.