Corn Shrimp Ceviche

Corn Shrimp Ceviche

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What You Need

  • 4 fresh Dandy sweet corn cobs
  • 20 cooked/cleaned med shrimps (41-50), diced into 3 pieces
  • Juice of 3 lemons, to taste
  • 3 tbsp. extra virgin olive oil
  • 1 lb. cherry tomatoes, cut in half
  • 1/4 scallions, minced
  • 1/4 cilantro, mined
  • 2 tbsp. celery, small diced
  • 1 serrano chile, chopped (remove seeds and veins)
  • Salt and pepper

Make It

1. Clean the corn, removing the husk of the cobs.
2. On a large pot with salted boiling water, add the corn on the cobs and boil for 10 minutes. Then drain and set aside.
3. Using a knife, gently remove the corn kernels and leave aside.
4. On a medium bowl combine kernels, shrimp, juice, oil, chile, scallions, and tomatoes and season with salt and pepper to taste. Cover and refrigerate for about an hour.
5. Take it out of the refrigerator, add the cilantro, taste and serve.

Recipe by Chef Doreen Colondres 

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