sea salt flakes Archives

Cooking with

Corn tortillas with ceviche

10 minutes

Corn tortillas with ceviche

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

212 g corn kernels (or 300 g cornmeal)
1/4 t baking powder
1 t salt
2 T sunflower oil
250 ml warm water

For the ceviche:

2 T red wine vinegar
1/2 red onion, thinly sliced
350 g hake (or any other firm white sustainable fish)
2 limes, juiced and zested
1 red chilli, finely chopped
1 T coriander chopped
Sea salt, to taste

Method

1. Grind the corn kernels, starting on a coarse setting and gradually moving to a finer setting, until the kernels have been ground to a meal the same consistency as cake flour.

2. Mix the cornmeal, baking powder, salt, sunflower oil and water in a large mixing bowl using a wooden spoon.

3. Allow the dough to rest for 10 minutes.

4. Spoon a ball of dough the size of a ping-pong ball onto a sheet of clingwrap and cover with a second sheet.

5. Using a rolling pin, gently roll out into a circle as thinly as possible. Remove the top layer of clingwrap, cover with a clean, folded tea towel, then turn over to remove the bottom layer of clingwrap.

6. Heat a pan over a medium heat. Using the tea towel, turn the tortilla into the pan, taking care not to tear it. Cook until the tortilla starts to brown and the edges begin to crisp. Remove from the pan and repeat the process with the remaining cornmeal.

7. To make the ceviche, heat the vinegar in a saucepan over a medium heat, then add the red onion. Cook until the onion is soft, then remove from the heat and allow to cool. Thinly slice the fish and place in a mixing bowl. Add the lime juice and zest, chilli, coriander, salt and red onion to the bowl and mix well. Allow to stand for 5 minutes.

8. Serve the tortillas with the ceviche.

Discover more ceviche recipes here.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Beef carpaccio with nectarine salad

Pan-fried calamari with chilli, garlic and coriander on steamed greens

Spicy rose-and coconut almonds

Grilled sardines with charred octopus and egg free garlic aioli flatbreads

Pan-fried lamb chops with parsley potato cake

Gammon with chipolatas, salted toffee apples and pork crackling

Hogget shanks

Langoustine risotto with roast fennel, avogolemono sauce and gold salt

Grapefruit and grilled radicchio salad with garlic-and-chilli dressing

Marinated grilled baby brinjals

Lamb, chickpea and butternut stew

Corn tortillas with ceviche

Corn tortillas with ceviche

Ingredients

Method