In a glass or ceramic bowl, combine the walleye fillets, lime juice, and salt. Mix well and cover with plastic wrap. Refrigerate for 30 minutes to allow the fish to 'cook' in the acid.

Prepare the Vegetables and Fruits

While the fish is marinating, chop the strawberries, slice the radishes, blanch the green peas, and chop the glasswort. Set aside.

Make the Lilac Vinaigrette

In a small bowl, whisk together the olive oil, red wine vinegar, and honey until well combined. Adjust seasoning with salt and pepper if needed.

Assembly

Combine Ingredients

Once the fish has marinated, drain excess lime juice and combine the marinated walleye with the strawberries, radish, green peas, glasswort, and chopped tarragon in a serving bowl.

Dress the Ceviche

Drizzle the lilac vinaigrette over the ceviche mixture and gently toss to combine.

Serve

Garnish with edible lilac petals and serve chilled as an appetizer.