Cut the swordfish into small cubes. Season it with salt, pepper and piment d’Espelette. Add a lot of lime juice and olive oil to taste. Put this back in the fridge to keep it cool
Cut the mango, red onion and radish into thin slices
Cut the avocado into small cubes. Season with salt and piment d’Espelette. Add lime juice, olive oil and chopped cilantro
Make the cilantro juice. In a plastic bowl combine cilantro, lime juice, olive oil and salt. Mix this with a stand mixer. Strain the big chunks and keep the juice
Plate it. Add the mango first. Stack the avocado and sword fish on top. Top it of with radish slices and the cilantro sauce
