Make something beautiful with Amira

Amira Pancakes with Seabass Ceviche

Amira Pancakes with Seabass Ceviche
  • Level: Moderate
  • Cooking Time: 15 Minutes
  • Preparation Time: 15 Minutes
  • Serves 4
A fresh and simple Amira dish to try out on a carefree winter weekend, this South American inspired starter or lunch is a great way to use up a little leftover rice - although its definitely worth cooking up Amira rice just for this recipe!

What You Need

    For the pancakes:

    • 100 g Self Raising Flour
    • 2 large eggs
    • 100 ml Milk
    • 320 g Sweetcorn, drained
    • 200 g Amira Indian Basmati Rice, cooked
    • 1 heaped tbsp coriander, chopped
    • 1 heaped tbsp Chives, chopped
    • salt & freshly ground black pepper
    • Little vegetable oil for shallow frying

      For the ceviche:

      • 2 Seabass, cut into 4 fillets (each fillet about 100g) cut into 4-5mm thin slivers
      • 1 tsp Salt
      • 1/2 Red Onion, very finely sliced
      • 1 long Red Chilli, finely chopped
      • Handful of coriander, chopped
      • Freshly ground black pepper to taste
      • Juice of 3 limes

      What to do


      Measure the flour in a mixing bowl, make a well in the middle and crack in both of 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 its 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.



      Rate This Recipe