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Fresh Sweet Corn Ceviche

Original recipe can be found on SunshineSweetCorn.com

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 (1¼ 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

  1. Husk corn. May reserve for garnish if desired.
  2. Cut kernels from 3 ears corn and place in a large bowl.
  3. Slice the remaining 3 ears into ½-inch rounds.
  4. Blanch in salted water and set aside.
  5. Lime Vinaigrette:
  6. Combine lime juice, olive oil, salt and pepper in a small bowl
  7. Ceviche:
  8. 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
  9. Garnish each portion with reserved corn rounds and a cilantro.
  10. Number of servings (yield): 12 portions (6 to 7 cups ceviche)