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!
- Prep Time: 20 minutes plus resting time
- Cook Time: 5 minutes
- Total Time: 25 minutes plus resting time
- Yield: 8 servings
- Category: appetizer
- Method: cured
- Cuisine: south american
Ingredients
- 2 ears sweet white corn, shucked
- 1 medium cucumber, peeled, seeded and cut into a 1/4-1/2 inch dice
- 1 jalapeño chiles minced (remove seeds for less heat)
- 1/4 cup minced red onion
- 1/4 cup fresh cilantro, minced, plus whole leaves for garnish
- 1/4 cup freshly squeezed lemon juice (about 3-4 lemons)
- 1/2 cup freshly squeezed orange juice
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 lb very fresh dry sea scallops
- Tortilla chips for serving
Instructions
- 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.
- 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 1/2 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.
Notes
- It is important that you only use the freshest scallops possible. If they're questionable, cook them.
Find it online: https://coleycooks.com/scallop-ceviche-with-corn-cucumber/