Dandy Super Sweet Corn Gazpacho with Cobia and Radish Ceviche

Dandy Super Sweet Corn Gazpacho with Cobia and Radish Ceviche

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YIELD
6

What You Need

For the gazpacho:
  • 4 ears Dandy Super Sweet corn, cut from cob, reserve 1/2 cup for garnish
  • 2 stalks Dandy celery, sliced
  • 1 yellow pepper, seeded and chopped
  • 1 cucumber, peeled, seeded and chopped
  • 2 large yellow tomatoes, seeded and chopped
  • 2 T seasoned rice vinegar
  • 2 T Lime juice
  • 3 T extra virgin olive oil
  • 1 tsp black pepper
  • 2 tsp salt

Cobia and Dandy Radish Ceviche:

  • 1 pound Cobia filet or other firm white fish
  • 1 pkg Dandy Radish Ministicks
  • Juice of 3 limes
  • 1 Serrano chili, sliced (optional)
  • 1 1/2 T coarse sea salt
  • 4 T chopped cilantro

Make It

For the gazpacho:

  1. In your blender, combine the gazpacho ingredients and blend on high until smooth.
  2. Pour gazpacho through a mesh strainer to remove the skins of the Dandy Sweet Corn and peppers.
  3. Refrigerate for 2 hours before serving. Give a good whisk before serving.

For the Cobia and Dandy radish ceviche

  1. Cut fish into small cubes, toss with lime juice and salt and refrigerate for 2-6 hours
  2. Remove from refrigerator and mix well, drain off excess liquid. 
  3. Add Dandy Radish Ministicks, Serrano chili if using, and chopped cilantro.
  4. Serve in the center of a bowl and pour chilled Dandy Super Sweet Corn gazpacho around the ceviche and serve.

 

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