Sea Bass Ceviche on Corn Husks with a Palm Heart Salad

Ingredients

Contains: milk, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp vegetable oil
• 100g/3½oz fresh amarillo chillies
• ½ small onion
• 2 garlic
• 4 sea bass
• 30 medium-sized clams
• 2 spring onions
• 4 garlic
• 2 white onions
• 6 amarillo chillies
• 2 tbsp amarillo chilli paste
• 8 large corn-on-the-cob husks
• 200g/7oz tinned palm hearts, drained and cut into 5mm/¼in slices
• 80g/3oz pitted Peruvian botija olives
• 1 amarillo chilli
• 100g/3½oz fresh South American-style cheese
• 4 tbsp extra virgin olive oil
• 1 lime
• salt and freshly ground black pepper
• 1 large bunch coriander
• 50g/1¾oz baby leaf spinach
• 2 tbsp alfalfa sprouts

Also mentioned in the method: fish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the 8 corn husks in a bowl of hot water for 15 minutes to soften them, then drain and pat dry.

2. Scrub the 30 clams and discard any that stay open when tapped. Put them in a covered pan with a splash of water and steam 3 to 5 minutes until open. Discard any that stay shut, then remove the clam meat from the shells and chop it.

3. Set a steamer over a pan of boiling water. Steam the sea bass, covered, until the thickest part reaches 145°F (63°C), about 8 to 10 minutes. Cool, then flake the flesh and discard the skin and bones.

4. Finely chop the 100g fresh amarillo chillies, the 6 amarillo chillies and the 1 amarillo chilli, discarding seeds if you prefer less heat. Thinly slice the 2 white onions, the 2 spring onions and the half small onion.

5. Heat the vegetable oil in a small pan over medium heat. Fry 2 minced garlic cloves with the chilli paste and half the chopped chillies for 2 minutes, then cool.

6. Mix the flaked sea bass, clam meat, sliced white onions, spring onions, pitted olives and remaining chilli with the 4 minced garlic cloves. Add the juice of the lime, the extra virgin olive oil, salt, pepper and the chopped coriander, reserving some leaves for garnish.

7. Toss the palm heart slices, baby spinach and alfalfa sprouts with a little olive oil, lime juice, salt and pepper to make the salad.

8. Crumble the South American-style cheese and chop the reserved coriander leaves for garnish. Spoon the fish and clam ceviche onto the softened corn husks, scatter the cheese on top, and serve with the palm heart salad alongside.