Ceviche

Peel and grate the ginger. Remove the stalk from the red pepper. Roll the pepper between your hands so that the seeds fall out and cut into rings.

Squeeze out the limes and orange. Beat the ginger, half of the red pepper, lime juice, orange juice and salt into a dressing.

Cut the stems and a small piece of the underside of the fennel bulb, halve the tuber lengthwise and cut into wafer-thin slices.

Divide the fennel over a deep plate. Cut the cod into slices of ½ cm and spread over another deep plate.

Cut the onion into wafer-thin rings and put in a bowl.

Mix 3 tablespoons of dressing through the onion. Divide the remainder of the dressing over the fennel and cod. Let marinate in the refrigerator for 30 minutes covered.

Tear the basil into pieces. Drain the fennel, cod and onion and spread over a flat dish.

Garnish with the rest of the red pepper and the basil. Season with pepper and salt.