Ceviche with corn and coriander






Fillo Tostada with Ceviche

Chef: Justine Schofield
Makes: 2 stacks of 6 tostadas
Time: 40 minutes

50g butter
1 tbs. chipotle chilli in adobe sauce, blended to make a paste
2 limes and zest of 1
1 tsp. ground coriander
Pinch of salt
12 sheets of fillo
200g blue eye cod fillet, skin and bones removed (or any fresh white fish of your liking)
1 French shallot, finely chopped
½ tomato, seeds removed and finely chopped
1 corn on the cob, blackened under a grill or open flame of the stove
½ an avocado, finely diced
2 sprigs coriander, finely chopped
½ tbs. olive oil

Preheat your oven to 200°C. Place butter into a small pot with the chipotle chili, zest of one of the limes, ground coriander and a pinch of salt. Slowly heat to infuse the flavours and to melt the butter.

Lay 1 sheet of pastry on a clean surface and brush with a thin amount of the infused butter. Sandwich another sheet of fillo on top and then repeat with the remaining sheets, so you have 2 bundles of 6 layers. Using a saucer or small plate as a guide cut 6 discs out of the fillo stacks. Place on a baking tray lined with baking paper. Place another piece of baking paper on top and then another tray on top to flatten.


Bake for 20 minutes in the oven until golden and then completely cool.


Dice the fish in ½ cm pieces. Juice the lime and pour over the fish. Add the, shallot and tomato and marinate in the fridge for 10 minutes. Drain excess liquid and cut corn kernels from the cob. Add the corn, avocado, coriander and olive oil. Season to taste. 

Place a generous spoonful of ceviche on top of the fillo tostada just before serve. Eat immediately.


These are a delicious way to start a dinner party and are best served with a crisp aromatic white wine like All Saints Estate Riesling, available here