- 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
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.
Mix the cornmeal, baking powder, salt, sunflower oil and water in a large mixing bowl using a wooden spoon.
Allow the dough to rest for 10 minutes.
Spoon a ball of dough the size of a ping-pong ball onto a sheet of clingwrap and cover with a second sheet.
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.
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.
Serve the tortillas with the ceviche.
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.