We’re back in the kitchen with Lucky for Episode 8!This week, he’s serving up a fresh and vibrant take on seafood – a yellowtail ceviche tossed with zesty lime, tomato, and charred corn, all layered on golden, flaky puff pastry. It’s light, bold, and full of flavour – don’t miss it!
1 roll Today Ready-Made Puff Pastry, thawed
1 egg (for egg wash)
Sea salt flakes and black pepper
Olive oil
±200g sashimi-grade yellowtail, finely diced
Juice of 2 limes
Zest of 1 lime
1 small tomato, deseeded and finely diced
1⁄2 cup charred corn kernels (cut from cob and charred in a dry pan)
2 Tbsp finely chopped red onion (optional, for extra sharpness)
2 Tbsp fresh coriander, chopped
1 tsp olive oil
Salt and pepper to taste
Optional: A few drops of fresh chilli or jalapeño for heat
Preheat oven to 200°C (fan 180°C).
Roll out pastry and cut into small squares or circles (4–5 cm).
Place on a tray between two sheets of baking paper and weigh down with another tray or baking sheet (this keeps it compressed and crisp, not puffed).
Bake for 12–15 minutes, or until golden and crisp.
Let cool, then lightly brush with olive oil and season with a touch of salt and pepper.
In a glass or ceramic bowl, combine diced yellowtail with lime juice and zest. Let sit in the fridge for 10–15 minutes, allowing the citrus to gently cure the fish.
Add in the tomato, charred corn, red onion, coriander, and a drizzle of olive oil.
Season to taste with salt, pepper, and a touch of chilli if using. Mix gently.
Spoon a small amount of ceviche onto each puff pastry base just before serving.
Garnish with micro coriander, a thin slice of fresh chilli or jalapeño, and a final squeeze of lime if desired.
