fish ceviche, fried corn, pepper, coriander

Preparation time: 45 min

• Ceviche

  Prep

  Finely chop the coriander. Cut the fish in small dice.

  Process

  In a bowl, whisk the yuzu, orange and lime juices. Add the salt, the pepper and the honey to taste. Mix to combine, add the finely chopped chilli, half the coriander and the diced fish. Add the oil and mix. Cover with cling film and let marinate for at least 30 minutes.

• Fried corn

  In a bowl, whisk vigorously the flour, the cold water, the baking powder and some salt to taste. Keep it in the fridge.

  Put the corn in the flour, shake the excess and put in your tempura mix and fry immediately. Serve as a side to your ceviche that you drained to remove the excess moisture. Sprinkle the leftover coriander.