Dive into the vibrant flavors of Latin America with our tantalizing Scallop Ceviche with Corn and Cucumber! This refreshing dish is not only a feast for the eyes but also a burst of zesty goodness that will transport your taste buds to sunny shores. Perfect as a light appetizer or a stunning centerpiece for your next gathering, this ceviche is incredibly easy to prepare, taking just 15 minutes from start to finish. Ready to impress your guests with a dish that’s as delicious as it is beautiful? Let’s get started!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Latin American
Serves: 4 servings
Ingredients
- 12 large scallops
- 1 cup corn kernels
- 1 large cucumber, peeled and thinly sliced
- 1/2 cup freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the scallops under cold water and pat them dry with paper towels. Ensure they are fresh and of high quality.
- Using a sharp knife, slice each scallop into thin rounds or small cubes, depending on your preference. Place the sliced scallops in a glass or ceramic bowl, as metal can react with the acidity of the lime juice.
- In a separate bowl, combine the freshly squeezed lime juice with the chopped cilantro. This will serve as the marinade for the scallops.
- Pour the lime juice and cilantro mixture over the sliced scallops, ensuring they are well-coated. The acidity of the lime juice will "cook" the scallops. Gently toss to combine.
- Cover the bowl with plastic wrap and refrigerate for about 10 minutes. This allows the scallops to marinate and absorb the flavors.
- While the scallops are marinating, prepare the corn and cucumber. If using fresh corn, you can blanch it in boiling water for 2-3 minutes, then cool it in ice water before cutting the kernels off the cob. If using frozen corn, simply thaw it.
- After the scallops have marinated, remove them from the refrigerator. Add the corn kernels and thinly sliced cucumber to the scallop mixture. Gently fold everything together to combine.
- Season the ceviche with salt and pepper to taste. Mix well to ensure even seasoning.
- To serve, divide the scallop ceviche among four plates or bowls. You can garnish with additional cilantro leaves or lime wedges if desired.
- Enjoy your refreshing Scallop Ceviche with Corn and Cucumber as a delightful appetizer or light meal!
Tips
- Choose Fresh Scallops: The key to a great ceviche is using the freshest scallops you can find. Look for scallops that are firm, translucent, and have a mild ocean scent.
- Marinate Wisely: Be careful not to over-marinate the scallops. Ten minutes is usually enough for the lime juice to "cook" them without making them tough.
- Customize Your Veggies: Feel free to add other vegetables to your ceviche, such as diced bell peppers or avocados, to enhance the flavor and texture.
- Serve Cold: Ceviche is best served chilled. Keep your serving bowls in the fridge until you’re ready to serve for an extra refreshing experience.
- Garnish Creatively: Elevate your presentation by garnishing with additional cilantro, lime wedges, or even edible flowers for a stunning visual appeal.
- Pair with a Drink: Complement your ceviche with a light, crisp white wine or a refreshing cocktail like a mojito to enhance the flavors of this delightful dish.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 13g
Protein: 11g
Fat: 1g
Saturated Fat: g
Cholesterol: 30mg
