Corn and rice pancakes with seabass ceviche

4 September 2017 by
First published: 19 September 2017

Corn and rice pancakes with seabass ceviche

These corn and rice pancakes with seabass ceviche are a great way to upgrade your healthy dinners.

A fresh South American inspired starter or lunch, comprising of Venezuelan corn and rice pancakes served alongside zesty Peruvian seabass ceviche. This dish is a great way to use up a little leftover rice although it’s definitely worth cooking up the rice just for this recipe!

Preparation: 15 minutes, plus resting the batter

Cooking time: 15 minutes

Ingredients (serves 4-6 as a starter or fewer as a light lunch)

100g self-raising flour

2 large eggs

100ml milk

320g tin sweetcorn, drained

200g cooked Amira Indian Basmati rice

1 heaped tbsp chopped coriander

1 heaped tbsp chopped chives

Salt and freshly ground black pepper

A little vegetable oil for shallow frying

For the ceviche

2 seabass, cut into 4 fillets (each fillet about 110g), each fillet cut into 4-5mm thin slivers

1tsp salt

½ red onion, very finely sliced

1 long red chilli, finely chopped

A handful of coriander, chopped

Freshly ground black pepper to taste

Juice of 3 limes


Measure the flour in a mixing bowl, make a well in the middle and crack in both the eggs. Pour in the milk slowly, whisking all the time until you have a smooth thick batter. Add the sweetcorn and cooked rice, mixing well to combine. Stir through the coriander and chives and season well with salt and black pepper. Set aside in the fridge for 30 minutes to rest.

When the batter has 10 minutes resting time left, make the ceviche by spreading out the fish slivers in a single layer on a serving plate. Sprinkle the salt evenly over the fish then scatter on the onion, chilli and coriander and season with a little black pepper. Finally, squeeze over the lime juice and set aside at room temperature for 15-20 minutes while you cook the pancakes. The fish is ‘cooked’ when the flesh has all turned opaque.

Add a drizzle of oil to a large frying pan and set over a medium high heat. When it’s hot, give the batter a quick whisk to make sure the rice and sweetcorn are combined evenly, then pour into a jug. Pour the batter into the pan to give you little round pancakes about the size of a child’s hand – make sure there is plenty of space around each one so they don’t stick together.

Cook for just a minute then flip over and cook the other side for around 30 seconds before transferring to a plate. Cover loosely with a clean tea towel to keep warm and continuing frying more pancakes until you have used all the batter. Serve the hot pancakes with the ceviche.

Recipe courtesy of National Rice Week

Want more? Try these cajun chicken tacos or our winter salad recipe.

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Corn and rice pancakes with seabass ceviche
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