Now that you've been with me for a while, you know I can't let an entertaining season go by without creating some kind of ceviche. Tonight, I poured a glass of bubbles and entertained myself with this version.
Scallop and Corn Ceviche
- 2 scallops
- ½ roma tomato
- ½ jalapeno
- 1/6 onion
- 1/6 bell pepper
- Handful of cilantro
- 1 lime, juiced (2 if you don’t get much from the first)
- 1 corn cob
- 1 T. hot sauce
- Olive oil
- 1 radish, thinly sliced
- A few leaves of lettuce of your choosing for serving
Preheat a grill pan and drizzle it with olive oil. Put the corn on the grill and cook for 2-3 minutes per side, allowing the kernels to turn brown. When cool, cut the kernels off of the cob.
Finely chop the scallop, tomato, jalapeno, onion, pepper, and cilantro. Mix all of the ingredients together with the corn. Add in the lime juice and hot sauce and season with salt and pepper. Refrigerate for at least an hour or overnight.
Serve on top of the lettuce leaves. Garnish with the radish slices.