Every now and then there is something that crosses your plate and makes you do a double take. The very first time I had ever tried a real southern corn relish was in the states at a basketball game. The hotdog that I had ordered was dripping in this golden corn, speckled with red and green. The spicy sweetness from the turmeric combined with a hit of apple cider vinegar, really cinched the deal for me. This was definitely something that I was needing to experiment with.
We experimented with a very limited batch. Giving a jar to who ever wanted to taste it. It was a huge success. After a few more trials and finding corn in places that I didn’t think corn could get, we had our recipe. The perfect balance of crunch, sweet & spice. Something so vibrant that the old age saying of eating with your eyes, plays true for this spectacular condiment.
One beautiful aspect of our corn relish is its versatility. Use it as a dipping style relish, add it to your salad or on the side of a beautiful BBQ meal. But one of our very favourite ways to use the corn relish was on top of Crab Ceviche. This time of year, West Australian Shark Bay blue crabs are in season and at their best. Fresh picked crab gently ‘cooked’ in a lemon and lime marinade makes for a light fresh starter or indulgent main meal. Combined with meaty Pemberton avocados, slaw and our Southern Corn Relish, will be a taste sensation to end all flavours. Serve your Crab Ceviche on top of crisp corn tortillas for a great tostada. This dish will please even your ‘non-raw-fish-eating’ friends.
Our favourite Crab Ceviche recipe has been adapted from www.lifesambrosia.com/dungeness-crab-ceviche-recipe/
CRAB CEVICHE TOSTADAS
½ cup finely chopped tomato – seeded
¼ cup finely diced shallot
1 jalapeno – seeded and chopped finely
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
¼ teaspoon salt
250g fresh picked crab – uncooked (approximately 2 crabs)
¼ cup chopped fresh coriander
1 large avocado – diced
4 crispy fried corn tortillas
Clean and pick your fresh crab, removing all meat from body and legs.
Combine the crab chunks with the lemon and lime juices, shallot, jalapeno and salt in a large bowl. Mix well. Cover and refrigerate for 1.5 hours.
Remove from the fridge and add the tomato, coriander and avocado and let sit for another ½ hour covered and refrigerated. Check for seasoning and add more salt if necessary.
Serve on top of crispy corn tortillas – we particularly love La Tortilleria. They are made right here in Australia. The best tortillas this side of Mexico.
With fresh thinly sliced cabbage. And best of all add a huge spoonful of our Southern Corn Relish for that unmistakable pop of colour and undeniably burst of flavour.