Name: Ceviche of bream with corn cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Ceviche of bream; 300 gram bream (or garfish) fillets, skin removed, very finely sliced diagonally; 1/2 avocado, finely chopped; 1 eschalot, peeled, finely chopped; 1/3 red capsicum, finely chopped; 1 teaspoon coriander seeds, crushed; 1 teaspoon black sea salt; 1 teaspoon white peppercorns, crushed; 50 millilitre extra virgin olive oil; 1/2 cup coriander leaves; 2 limes, juice; Corn cakes; 4 cobs corn, kernels sliced off; 1/3 cup (50g) plain flour; 2 eggs; vegetable oil, for frying

Ingredients

Ceviche of bream

300 gram bream (or garfish) fillets, skin removed, very finely sliced diagonally

1/2 avocado, finely chopped

1 eschalot, peeled, finely chopped

1/3 red capsicum, finely chopped

1 teaspoon coriander seeds, crushed

1 teaspoon black sea salt

1 teaspoon white peppercorns, crushed

50 millilitre extra virgin olive oil

1/2 cup coriander leaves

2 limes, juice

Corn cakes

4 cobs corn, kernels sliced off

1/3 cup (50g) plain flour

2 eggs

vegetable oil, for frying

Method

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.

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