“Kumara [a sweet-potato-like root vegetable] was a staple in our household,” says renowned chef Amber Doig. “Being from the South Island of New Zealand, I really enjoy using these products here in Australia because they make me feel connected to home.”

We asked Doig to share with us a special recipe that you’ll be able to recreate at home.

New Zealand king salmon ceviche tostada with honeyed kumara
Serves: 4
Time: 30 minutes

Ingredients:

300g Ora King salmon fillet, skinned, bones removed
200g purple kumara, peeled and diced into 1cm cubes
60g J. Friend & Co artisan honey
1 ear of sweetcorn, steamed till tender
1 red onion, finely julienned
2 jalapenos
2 long red chilli, seeds removed and finely diced
1 clove garlic, finely chopped
½ bunch coriander, leaves picked
40g watermelon radish, shaved for garnish
5 limes, for juice and garnish
2 avocados
60ml Grove Avocado oil
4 corn tortillas
Cos lettuce leaves, for presentation

Seasoning:
Sugar
Marlborough sea salt
Horopito powder (Maori ground pepper)

Method:

Add kumara to a saucepan, cover with cold water seasoned with honey, sea salt and horopito, simmer for 8 minutes or until tender. Strain and allow to cool.

Fry tortillas in vegetable oil for 2 minutes per side, allow to drain on paper towel, set aside.

Place red onion in mixing bowl, season with sea salt and juice of one lime, allow to cure.

Place chillis in separate mixing bowl to start ceviche base. Add garlic.

Char sweet corn with a torch, remove kernels, add to base with cooled kumara.

Season vegetables with salt, sugar, lime juice, avocado oil and allow to marinate.

Slice salmon fillet into thin sashimi like pieces, place on plate and season lightly on both sides with sea salt, set aside.

Slice avocado thinly, set aside. Chop lettuce, set aside.

Assembly:

Place lettuce leaves on serving platter, arrange tostada atop, top tostada with marinaded vegetable mix. Top with sliced avocado.

Squeeze lime juice, drizzle avocado oil onto salmon, arrange on tostada, season with additional salt and horopito powder. Finish with shaved radishes, fresh coriander leaves.

Watch how to make the recipe here.

This article was produced by Broadsheet in partnership with Made with Care New Zealand. Learn more about how to get the best of New Zealand produce in Australia here.