Starters Recipes - Ceviche with Baby Corn Rice

Ingredients

• 450 g/1 lb firm white fish fillet, skinned and cubed

• 1 onion, sliced into rings

• 1 green (bell) pepper, diced

• 1 green chili, seeded and chopped

• Salt and freshly ground black pepper

• 75 ml/5 tbsp fresh lime or lemon juice

• 15 ml/1 tbsp chopped parsley

• 175 g/6 oz/3/4 cup long-grain rice

• 6 baby corn cobs, cut into quarters

• Cayenne

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Method:

1. Put the fish in a shallow dish. Add the onion, green pepper and chili.

2. Season with salt and pepper and drizzle over the lime or lemon juice and add the parsley.

3. Toss lightly and leave to stand for 2 hours or until the fish turns pure white (as if cooked).

4. Meanwhile, cook the rice in plenty of boiling, salted water for 10 minutes or until tender.

5. Add the corn cobs for the last 3 minutes of cooking. Drain, rinse with cold water and drain again.

6. Spoon in a small pile at the side of 6 serving plates. Dust with the cayenne. Spoon the ceviche beside the rice and serve cold.