The Corney & Barrow Perigord 2020 is a beautiful combination of citrusy Sauvignon and creamy Sémillon – these canapés bring the flavours together and really create that wow-factor.

Ceviche Ingredients:
200g Sea Bass fillet, (most other white fish would also work, scallops too)
Juice & zest of two limes
1 Red Chilli -finely sliced
1 Red Onion – finely sliced
Dash of extra virgin olive oil
Salt & Pepper
Bunch coriander – keep the leaves and chop the stalks

Pancakes Ingredients:
Small tin sweetcorn
2 Eggs
100ml Milk
50g Self Raising Flour
1 Tbl spoon chopped chives
Salt & Pepper

Pancakes Method:

1. Blitz the corn in a food processor or pound in a pestle & mortar
2. Add eggs, milk, chives & seasoning. Whisk in flour until you have a thick
batter
3. Cook on a lightly-oiled griddle or a non-stick pan over a medium heat approx
1 minute until golden on each side

Ceviche Method:
1. Mix all the ingredients, except the fish & coriander leaves together
2. Thinly slice the fish, just before serving toss the fish in the marinade, place
on top of a pancake and garnish with coriander leaf