Fresh Sweet Corn Ceviche
Original recipe can be found on SunshineSweetCorn.com
- Yield: 12 1x
- Category: sides
- Cuisine: American
Ingredients
Scale
- 6 ears Sunshine Sweet corn, divided
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 12 ounces (2 cups) finely diced and cooked small new potatoes
- 8 ounces (2 cups) peeled, seeded and finely diced plum tomatoes
- 6 ounces (1–¼ cups) blanched green beans, cut in ½-inch pieces
- 3 ounces (½ cup) blanched and finely diced asparagus
- 4 ounces (1 cup) chopped and sautéed shallots
- 3 ounces (½ cup) finely minced yellow bell pepper
- 1 tablespoon chopped roasted garlic
- 1 tablespoon minced jalapeño pepper
- 2 teaspoons chopped cilantro
Instructions
- Husk corn. May reserve for garnish if desired.
- Cut kernels from 3 ears corn and place in a large bowl.
- Slice the remaining 3 ears into ½-inch rounds.
- Blanch in salted water and set aside.
- Lime Vinaigrette:
- Combine lime juice, olive oil, salt and pepper in a small bowl
- Ceviche:
- In large bowl with corn kernels, add potatoes, tomatoes, green beans, asparagus, shallots, bell pepper, garlic and jalapeño. Stir in Lime Vinaigrette. Let stand for at least 1 hour to marry the flavors. Stir in cilantro before serving
- Garnish each portion with reserved corn rounds and a cilantro.
- Number of servings (yield): 12 portions (6 to 7 cups ceviche)
