Ceviche of bream
1.To make corn cakes, place corn in a food processor; pulse a few times. Place in a colander to drain; decant to a bowl. Add flour and eggs, season with salt and pepper; mix until well combined.
2.Heat vegetable oil in a medium non-stick frying pan over medium heat. Place 2 tablespoons batter per corn cake in pan; fry until golden, about 3 minutes. Carefully turn over; cook on other side, until golden. Remove to paper towel and repeat until all mixture is used. Keep warm.
3.Arrange fish slices on serving plate. Garnish with avocado, eschalot and capsicum; sprinkle with crushed coriander seeds, crushed white peppercorns and black sea salt. Drizzle with lime juice and extra-virgin olive oil. Top with coriander leaves; serve with warm corn cakes on the side.