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Sea bass ceviche on corn husks with a palm heart salad

Peruvian food is gaining recognition in the UK and this recipe involves wrapping the marinated raw fish in corn-on-the-cob husks and combining it with some surprising South American ingredients.

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For the chilli paste

For the sea bass ceviche on corn husks

For the palm heart salad

  • 200g/7oz tinned palm hearts, drained and cut into 5mm/¼in slices
  • 80g/3oz pitted Peruvian botija olives, chopped
  • 1 amarillo chilli, finely diced
  • 100g/3½oz fresh South American-style cheese or feta, cut into 1cm/½in cubes
  • 4 tbsp extra virgin olive oil
  • 1 lime, juice only
  • salt and freshly ground black pepper

To serve