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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
- 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
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Recipe with Corn