Bart of olphens cod ceviche

Grate the zest of 1/2 lime and keep it separate. Squeeze all the limes and pour the juice into a bowl.

Add the garlic, ginger and half of the red pepper.

Cut the cod with a sharp chef's knife in half lengthwise and then into slices of 1 centimeter thick.

Divide the slices of cod over the plates. Pour the lime juice over the cod and let stand for 10-12 minutes.

Meanwhile, mix the corn with the pomegranate seeds and the coriander.

Cut the red onion into thin rings and put them in water for 5 minutes with ice cubes.

Spread the corn, pomegranate seeds, coriander and onion over the ceviche. Sprinkle with lime zest and the rest of the red pepper.