Ingredients for 10 serves

500g of boneless snapper fillet

I whole corn cob

1 tablespoon fennel seeds
60g red onions, finely sliced
3 tablespoons Peruvian yellow chili paste
Pinch salt and pepper
Juice from 6 limes
3 tablespoons finely chopped coriander
1 small sweet potatoes
3 tablespoons raw sugar
3 cinnamon sticks
1 teaspoon whole cloves (optional)

30g ginger

10g red chili, finely chopped

120g corn

Vegetable mayonnaise:

30g leeks, white part only finely chopped

30g celery, finely chopped

30g garlic, finely chopped

3 scallops, roe removed

30 ml vegetable oil

Preparation

Peel sweet potato and place into a pot along with a small handful of sugar, cloves and cinnamon sticks. Cover with water and bring to a simmer and cook until soft, then remove and allow to cool in the cooking liquid. Refrigerate overnight, then remove from water and cut into small 5mm dice.

For the con, place the whole corn in a pot along with the fennel seeds, cover with water and simmer until cooked. Allow to cool in the liquid then refrigerate overnight. Next day, remove the corn from the water and slice the corn kernels away from the cobs.

For the vegetable mayonnaise, gently sauté the leek, celery and garlic in a small amount of olive oil over a low heat until soft. Remove from the pot and allow to cool before blending along with the scallops into a smooth paste. Gently add the vegetable oil whilst blending to form a type of mayonnaise.

For the ceviche marinade, combine lime juice with raw sugar, ginger and chilli.

In a cold bowl, rub the yellow chilli paste around the inside of the bowl. Cut the snapper into 1cm cubes and add to the chilli rubbed bowl along with a pinch of sea salt and pepper, followed by Spanish onions, ceviche marinade, corn and vegetable mayonnaise. Stir well to combine and gently fold through the sweet potato and coriander.

To serve, place snapper ceviche into a chilled glass or an empty sardine tin. Garnish with sliced chilli and coriander.

Ceviche is great eaten on its own, but can also be served on some fresh grilled sour dough bread, rubbed with garlic and olive oil.