Cut the cod into brunoise and pour into a bowl. Successively
add the radish, mango, cucumber, red onion and sweet potato
brunoises. Season with chopped chives and chopped orange
segments, then a Cointreau® Ravigote cap.
Ravigote: 50 g orange juice, 50 g Cointreau® and 50 g white
balsamic vinegar.
Dressing: Place the ceviche in a circle in the middle of the
plate. Garnish with coriander and arugula.