Ceviche, Australian Avocado Crema & Charred Corn
Pete Townsend –
Chef Notes
- Avocado emulsifies into a silky, stable crema that tempers the sharp acidity of the ceviche without dulling its brightness
- Its natural creaminess and mild flavour act as the perfect counterbalance to the lime-cured fish, bringing the whole dish together without overpowering it
Ingredients
- 1 large ripe Avocado
- 1 tbsp crème fraîche
- Small handful of coriander, picked and chopped
- Juice of 2 limes
- 1 clove garlic, grated
- 1/2 tsp cumin powder
- 5g flakey salt
Ceviche:
- 250–300g fresh kingfish, diced
- Juice of 2 limes
- 75g green cherry tomatoes, sliced
- 1 small shallot, julienned
- 20g extra virgin olive oil
- Salt to taste
Garnish:
- Sliced jalapeño
- Charred sweetcorn
- Picked coriander
- Corn chips
Preparation
- Blend all ingredients except the avocado until well combined.
- Add the avocado and blend on high to emulsify, scraping down the sides.
- Transfer to a piping bag.
Ceviche:
- Mix lime juice with olive oil and salt in a medium bowl.
- Finely julienne the shallot and add to the bowl.
- Slice the cherry tomatoes and kingfish and add to the mixture 25–30 minutes before serving to allow the acid to slightly cure the fish.
Presentation:
- Pipe Avocado crema onto the base of the plate.
- Spoon ceviche over the crema.
- Garnish with sliced jalapeño, charred sweetcorn and picked coriander.
- Serve with corn chips on the side.
