Sweet Corn And Scallop Ceviche

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["For the scallops", "1 pound sea scallops cut into bite size pieces", "3 juicy limes", "For the Ceviche", "2 cups fresh corn kernels (about 3 ears)", "2 large green onions (white and pale green parts only) thinly sliced", "2 large jalapeno peppers, stemmed and seeded and then diced finely", "2 limes", "1 lemon", "1 large plum tomato, seeded and finely diced", "1/4 cup minced cilantro leaves", "1 tablespoon extra virgin olive oil", "The ""cooked"" scallops", "Salt and black pepper to taste", "Tortilla chips for serving"].

Yes, Sweet Corn And Scallop Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.