Wash the fennel in clear water, remove the ribs.
Collect the green sprigs.
Slice the fennel as finely as possible across their width.
Collect the zest of the lime, the juice of the 2 lemons, mix them with the olive oil.
Peel the cucumber, remove the heart of seeds, slice it finely, as well as the new onions.
Cut the apples into small sticks.
Remove the thin film of wax from the piece of bottarga. Cut it into thin slices.
Mix everything, add the sprigs of fennel and the slices of bottarga. Salt, pepper and serve.

Bon appétit!