Ingredients :

• Strawberries — Choose Gariguette or Mara des Bois if you can find them — they have a natural acidity that holds up well when sliced. Avoid strawberries that are already soft in the middle of the punnet. The strawberry should yield slightly under your finger, not squash.
• Tomatoes — Quartered cherry tomatoes work very well, or a firm heirloom tomato. The key: they shouldn’t release too much water. Deseed them if they are very juicy, otherwise your tartare will be swimming.
• Sichuan pepper — This is the key to everything. Buy it whole and crush it in a mortar just before serving — it loses its enchanting fragrance very quickly once ground. It doesn’t attack like black pepper: it numbs gently. Dose gradually, it’s tricky.
• Olive oil — A fruity oil, not too bitter. It is the discreet binder between the two fruits. No need for a grand cru here, but avoid neutral oil which would bring nothing to the table.