(Makes ±12 canapés):

For the puff pastry base:

• 1 roll Today Ready-Made Puff Pastry, thawed
• 1 egg (for egg wash)
• Sea salt flakes and black pepper
• Olive oil

For the ceviche topping:

• ±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


Method:

1. Prepare the Compressed Puff Pastry Bases:

• 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.
  

2. Make the Ceviche:

• 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.

3. Assemble the Canapés:

• 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.