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
many as an appetizer
For the scallops
sea scallops cut into bite size pieces
For the Ceviche
fresh corn kernels (about 3 ears)
large green onions (white and pale green parts only) thinly sliced
large jalapeño peppers, stemmed and seeded and then diced finely
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!