Scallop Ceviche with Corn and Cucumber
In this scallop ceviche, corn and cucumber add extra summery sweetness and crunch, along with red onion and cilantro to bump up the flavor.
Servings: 8 servings
Calories: 70kcal
Ingredients
- 2 ears sweet white corn shucked
- 1 medium cucumber peeled, seeded and cut into a ¼-1/2 inch dice
- 1 jalapeño minced, remove seeds for less heat
- ¼ cup red onion minced
- 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 dry sea scallops very fresh
- Tortilla chips for serving
Instructions
- Bring a medium-large pot of water to a boil. Add the corn and cook for about 3 minutes. Remove and let cool completely. Once cooled, cut the kernels off the cobs and transfer them to a large bowl.
- Add the cucumber, jalapeño, red onion, and cilantro to the bowl with the corn. Set aside.
- In a separate small bowl, whisk together the lemon juice, orange juice, salt, and vegetable oil. Set aside.
- Rinse the scallops thoroughly to remove any sand or grit, then trim off the tough side muscles. Cut the scallops into ½-inch pieces.
- Add the scallops to the bowl with the vegetables. Pour the dressing over top and mix everything together until well combined. Let the mixture sit for at least 15 minutes up to 30 minutes, to allow the flavors to meld.
- Serve chilled and consume immediately for the best texture and flavor.
Notes
- Don’t let the scallops sit in the citrus for more than 30 minutes or they’ll turn rubbery.
- Use only dry-packed, fresh seafood labeled for raw consumption.
- Chill your serving bowl and plates n advance to help keep the ceviche cold.
- If prepping ahead, chop all the remaining ingredients and juice the citrus, but wait to combine until just before serving.
Nutrition
Calories: 70kcal | Carbohydrates: 5g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 514mg | Potassium: 221mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 14mg | Calcium: 13mg | Iron: 0.4mg
