Appetizers & Snackscoleycooks5.0
Scallop Ceviche with Corn and Cucumber
In this scallop ceviche, corn and cucumber add extra summery sweetness and crunch, along with red onion and cilantro to bump up the flavor.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- whisk
📝 Preparation Steps
1
Bring a medium-large pot of water to a boil. Add the corn and cook for about ⏱️ 3 minutes. Remove and let cool completely. Once cooled, cut the kernels off the cobs and transfer them to a large bowl.
2
Add the cucumber, jalapeño, red onion, and cilantro to the bowl with the corn. Set aside.
medium cucumber (peeled, seeded and cut into a 1/4-1/2 inch dice)1jalapeño (minced, remove seeds for less heat)1
3
In a separate small bowl, whisk together the lemon juice, orange juice, salt, and vegetable oil. Set aside.
salt1 teaspoonvegetable oil1 tablespoon
4
Rinse the scallops thoroughly to remove any sand or grit, then trim off the tough side muscles. Cut the scallops into ½-inch pieces.
5
Add the scallops to the bowl with the vegetables. Pour the dressing over top and mix everything together until well combined. Let the mixture sit for at least ⏱️ 15 minutes up to ⏱️ 30 minutes, to allow the flavors to meld.
6
Serve chilled and consume immediately for the best texture and flavor.
Nutrition Facts
calories
70 kcal
fat Content
2 g
serving Size
1 serving
fiber Content
0.5 g
sugar Content
2 g
sodium Content
514 mg
protein Content
7 g
trans Fat Content
0.01 g
cholesterol Content
14 mg
carbohydrate Content
5 g
saturated Fat Content
0.3 g
unsaturated Fat Content
1.4 g
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