Sweet Corn and Scallop Ceviche

By inpatskitchen
May 15, 2014
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Author Notes: I love fish and seafood of all kinds....baked, fried, grilled, cured and cooked in a little acid. Ceviche is a summer favorite around here. I decided sweet fresh corn would pair well with a little spicy seafood for this one.inpatskitchen

Serves: many as an appetizer

For the scallops

  • 1 pound sea scallops cut into bite size pieces
  • 3 juicy limes
  1. Juice the limes and combine with the scallops in a non-reactive bowl. Cover and place in the fridge for 2 to 3 hours, stirring occasionally. The scallops will "cook" during this time.

For the Ceviche

  • 2 cups fresh corn kernels (about 3 ears)
  • 2 large green onions (white and pale green parts only) thinly sliced
  • 2 large jalapeño peppers, stemmed and seeded and then diced finely
  • 2 limes
  • 1 lemon
  • 1 large plum tomato, seeded and finely diced
  • 1/4 cup minced cilantro leaves
  • 1 tablespoon extra virgin olive oil
  • The "cooked" scallops
  • Salt and black pepper to taste
  • Tortilla chips for serving
  1. Once the scallops have "cooked", combine the corn kernels, green onion slices and diced jalapeños in a mixing bowl. Juice the limes and lemon and stir in.
  2. Drain the scallops and stir in along with the tomato, cilantro and oil. Taste and salt and pepper as you see fit. Chill and serve with tortilla chips.

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