Time: 1hr | Prep 30mins | Cooking: 30mins | Serves 2

This recipe is a fresh modern take on ceviche inspired by Jamaica using local fresh ingredients. This recipe is also Gluten and dairy free!

INGREDIENTS 

• 100g skinless Ocean Perch
• 100ml white vinegar
• Quarter medium avocado 
• 2 corn on cobs
• 2 baby carrots with tops
• 3 baby bell peppers
• 2 baby corn
• 2 tbs JJ hot sauce
• Half lime, juiced
• Extra virgin olive oil 
• Tajin classic seasoning
• White vinegar 
• 1 tsp sugar
• Salt and pepper 

METHOD 

1. Cut corn off cob and juice it. Pass through a sieve into a small pot over a medium heat. Slowly whisky till thickened. Once thick, take off heat and keep at room temperature 
2. Using a bbq or stove gas top, place the bell peppers and baby corn directly into the flame till skin blisters and chars. When the peppers are cool enough to touch, scrape the black off. Slice into thin rings.
3. Slice the surface off the charred corn, deep enough to maintain sections of baby corn.
4. Dice the perch into approx. 1cm cubes.
5. In a bowl, add JJ hot sauce, the juice of half a lime, a good dash of olive oil, pinch of tajin seasoning and mix. Add the diced fish. Season with salt and pepper to taste.
6. In a small pot, make a small pickling liquid with white vinegar, water, sugar and a pinch of salt. Once simmering, add the baby carrots for 3 minutes and turn off.
7. Slice the pickled carrots into rings and slice the avocado into thin slices.
8. Place the corn puree on the base of the dish, top with the fish, avocado, pickled carrot, pepper slices, and garnish with carrot tops (optional).
9. Enjoy as is or with your favourite corn chip or crispy cracker.