Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Feb 2016

You might also like...

Fast seafood recipes

recipes

Asian-style cured trout with rice paper crackers

10 fish recipes for Good Friday

recipes

Baked golden trout with roe

Cooking with wine

recipes

Kingfish and scallop ceviche with tomato oil

Recipes with scallops

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Nine ways to dress oysters

recipes

Indian-style prawn, turmeric and okra curry

Fresh chilli recipes

recipes

Sri Lankan snapper curry with basmati rice and yoghurt

Steamed flounder with shallot and chilli dressing

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×