Sea Bream Ceviche With Corn Cakes

• None None Corn Cakes
• 4 cobs corn, kernels sliced off
• 1/3 cup all-purpose flour
• 2 None eggs
• None None vegetable oil, for sauteing
• None None Ceviche
• 10.5 oz sea bream fillets, skin removed, very finely sliced diagonally
• 1/2 None avocado, peeled, finely chopped
• 1 None shallot, peeled, finely chopped
• 1/3 None red pepper, finely chopped
• 1 tsp coriander seeds, crushed
• 1 tsp black sea salt
• 1 tsp white peppercorns, crushed
• 2 None limes, juiced
• 1/4 cup extra virgin olive oil
• 1/2 cup fresh cilantro leaves

1. To make the corn cakes, pulse corn in a food processor a few times. Transfer to a colander to drain then mix with flour and eggs. Season.
2. Heat vegetable oil in a nonstick frying pan over medium heat. Add 2 tbsp batter per corn cake to pan and saute until golden, about 3 mins. Carefully flip over and cook until golden. Drain on paper towels. Repeat with remaining mixture. Keep warm.
3. Arrange fish slices on a serving plate. Sprinkle with avocado, shallots and pepper. Combine spices and sprinkle over top. Drizzle with lime juice and olive oil. Top with fresh cilantro. Serve warm corn cakes on the side.

corn cakes, cobs corn, flour, eggs, vegetable oil, ceviche, bream fillets, avocado, shallot, red pepper, coriander seeds, black sea salt, white peppercorns, extra virgin olive oil, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/30552 (may not work)