Cut the sea bream lengthwise into two fillets then cut them into very thin sashimi layers.
Cut the tomatoes in small cubes and season with olive oil and vinegar. Cut some of the strawberries into thin slices for decoration.
Mix the rest of the strawberries with a bit of water in a blender, and place mix in the freezer for at least 3 hours.
Food presentation : In a small verrine dish, place the seasoned tomatoes at the bottom. With the help of the tines of a fork, create some flakes on the strawberry margarita, to add on the top of the tomatoes. Delicately place the sea bream sashimi and add a bit of salt and pepper on the sashimi.
(Chef tip) You can replace the sea bream with any kind of white fish. For bringing a bit of pep to the recipe, add some aromatized pearls (lemon, balsamic, yuzu, etc…). You can also replace the green zebra tomatoes for other tomato variety.