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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Lady Carolina's Lima-style ceviche


"I just got back from a holiday in Peru where I ate tonnes of ceviche. Paul Wilson at Lady Carolina does a lovely version. Would he be happy to share the recipe?"
Emma Huckley, Northcote, Vic 

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

100 gm (½ cup) drained choclo 1 small sweet potato (about 300gm), peeled, thickly sliced into rounds ½ small Spanish onion, thinly sliced ½ tsp olive oil, plus extra to serve 80 gm (2/3 cup) cancha Pinch each of smoked paprika and ground cumin 60 ml (¼ cup) aji amarillo paste 1 finely grated lemon rind 50 ml each lemon juice and lime juice 1 tbsp light agave nectar 300 gm sashimi-grade snapper fillet, or other white-fleshed fish, cut into 1cm dice, and chilled 1-2 jalapeños, thinly sliced 1½ cups (loosely packed) coriander leaves 8 small iceberg lettuce leaves (optional), to serve

Method

  • 01
  • Simmer choclo and sweet potato in a small saucepan of salted water until tender (7-8 minutes). Drain, refresh briefly in iced water, then drain again and set aside.
  • 02
  • Meanwhile, mix onion and 1 tsp salt in a heatproof bowl, cover with boiling water and steep until onion is bright coloured and tender (5 minutes). Drain and set aside to cool.
  • 03
  • Heat a large non-stick frying pan over medium-high heat, add oil, cancha and a pinch of salt and stir occasionally until lightly golden (2-3 minutes). Remove from heat, add paprika and cumin, toss until fragrant (2-4 seconds) and spread on a tray to cool.
  • 04
  • Mix aji amarillo paste, lemon rind and juice and lime juice in a bowl to combine, add agave nectar and salt to taste. Add fish and jalapeño and set aside until the citrus juice “cooks” the ceviche and it turns opaque (1 minute or 5 minutes for a firmer result). Add choclo, onion and coriander and stir to combine.
  • 05
  • To serve, place sweet potato on serving plates, spoon ceviche over, scatter with cancha and drizzle with extra oil.

Note Choclo, cancha and aji amarillo paste are available from Latin food shops such as Terras Latinas (tierraslatinasenaustralia.com). Choclo is a giant, creamy-coloured corn from Peru typically available in jars; if it's unavailable, substitute sweetcorn kernels. Cancha is a Peruvian snack of toasted corn with a nutty flavour. Light agave nectar is available from health-food shops; if it's unavailable, substitute sugar syrup.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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