Fresh Sweet Corn Ceviche

Original recipe can be found on




  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)