Serves 10-12 Platter styles
SPICED CREAMED CORN
1-2 tablespoons pickled jalapeño, or store-bought jalapeño.
1 teaspoon roasted, ground cumin seeds.
1 tablespoon lime juice
500 g (11b 2 oz) fresh kahawai,
cut into 1 cm (1/2 in) dice
⅓ cup red onion, finely diced
8 jarred whole sweet
piquanté peppers (such as Peppadew), finely diced
1 cup finely diced red capsicum
finely grated zest of 2 limes
2-3 tablespoons lime juice
1/2 cup (125 ml/4 fl oz) Al Brown & Co Lemon and Fennel Infused Olive Oil or Extra virgin Oil
1/2 cup (15g/1/2oz) coriander leaves, roughly chopped
4-5 plugs hots sauce
Flaky sea salt and freshly
Ground black pepper
Home-made or store-bought fried flour tortilla chips, lime wedges.
To make the creamed corn, place the corncobs in a large saucepan, cover with cold water and add a liberal pinch or two of salt. Place over high heat, bring up to the boil, then lower the heat. Simmer on a rolling boil for 10 minutes. Remove from the heat, drain and let cool before cutting the corn kernels off the cobs. You need approximately 2 cups(400 g/14 oz) of corn kernels.
Place the corn in the food processor, along with as much pickled jalapeño as you desire, the cumin and the lime juice. Process for a minute. Tip into a small bowl, taste and season accordingly. Refrigerate until required.
For the ceviche, combine the fish, onion, peppers, capsicum, lime zest and juice, olive oil, coriander and sugar in a small bowl. Mix thoroughly, then add the amount of hot sauce that suits your style. Season with salt and pepper. Chill in the fridge to marinate for 30
minutes or so.
When ready to serve, if you're making your own fried tortilla chips, make a batch of flour tortillas, then cut them into your desired shape and deep-fry or shallow-fry them for a minute or so until golden.
Plate up the ceviche, and have the spiced creamed corn and tortillas on the side. It's a help-yourself situation, in this order: tortilla chip, creamed corn, ceviche, squeeze of lime and a coriander leaf or two.