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Serves
many as an appetizer
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
Ingredients
- For the scallops
-
1 pound
sea scallops cut into bite size pieces
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3
juicy limes
- For the Ceviche
-
2 cups
fresh corn kernels (about 3 ears)
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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
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1
lemon
-
1
large plum tomato, seeded and finely diced
-
1/4 cup
minced cilantro leaves
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1 tablespoon
extra virgin olive oil
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The "cooked" scallops
-
Salt and black pepper to taste
-
Tortilla chips for serving
Directions
- For the scallops
-
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
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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.
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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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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