Scallop Ceviche with Corn + Cucumber

This scallop ceviche with corn and cucumber is a light and refreshing recipe perfect for summer entertaining! Serve it with tortilla chips and cocktails!

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Welp, there it is folks. Summer came and went. Fall is on it's way. But first, we get September! And September should be a season all it's own. 

Here at the Jersey shore, September means low humidity, ample sunshine, quiet beaches, big waves, and boat loads of ripe red tomatoes. It's like the little reward for all of the locals who put up with the influx of traffic, crowds, and, um, unique personalities all summer long.

September also means some of my most favorite foods are in season. I love making eggplant caponata in September, as well as Chicken Milanese and eggplant parm.

There's such a rich culture here in New Jersey that's defined by the land and water that surrounds us - we surf, we kayak, we sail, we swim! We catch fish and make tuna carpaccio, fish chowder and flounder recipes. We catch crabs and make steamed blue claws and jumbo lump crab cakes. We catch clams and make clam chowder and clams oreganata!

also catch crazy good scallops here. They're sweet, succulent, and always incredibly fresh. I especially love making pan seared scallops at home!

When buying scallops, always ask or look for the word "dry." "Wet" scallops have been treated with a solution and pumped with water to make them look plump. They're not so bueno.

If you've never tried scallops raw, you've been missing out on something special. They have a beautiful, tender texture, and mild, ocean-kissed flavor. In this ceviche, corn and cucumber add extra summery sweetness and crunch, along with red onion and cilantro to bump up the flavor.

Lemon and orange juice brighten everything up, and slightly "cook" the outside of the scallops. And by cook, I really mean "denature," which is the technical term for what happens when citric acid changes the protein structure of raw seafood, turning the flesh firm and opaque, as if it's been cooked. 

Try my Scallops with Pomegranate Bureau Blanc for another great scallop recipe!

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Scallop Ceviche

This scallop ceviche with corn and cucumber is a light and refreshing recipe perfect for summer entertaining! Serve it with tortilla chips and cocktails!

Cook Time: 5 minutes minutes

Servings: 8 servings

Author: Nicole Gaffney

Ingredients

• 2 ears sweet white corn shucked
• 1 medium cucumber peeled, seeded and cut into a ¼-1/2 inch dice
• 1 jalapeño chiles minced remove seeds for less heat
• ¼ cup minced red onion
• ¼ cup fresh cilantro minced, plus whole leaves for garnish
• ¼ cup freshly squeezed lemon juice about 3-4 lemons
• ½ cup freshly squeezed orange juice
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 lb very fresh dry sea scallops
• Tortilla chips for serving

Instructions

1. Bring a medium-large pot of water up to a boil. Drop in the corn and cook for about 3 minutes. Allow the corn to cool, then remove the kernels from the cob and place in a bowl. To that, add the cucumber, jalapeño, red onion and cilantro.
2. In another bowl, combine the lemon juice, orange juice, salt and vegetable oil, and set aside. Rinse the scallops of any sand or grit, and remove the tough side muscle. Cut the scallops into ½ inch pieces and add to the bowl with the vegetables. Pour the dressing over, mix well, and let sit for at least 15 minutes. Serve within 24 hours.

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Notes

• It is important that you only use the freshest scallops possible. If they're questionable, cook them.

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