Lima Zima® Scallop Ceviche

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A Roger Mooking creation! Zima® tomatoes, fresh scallops and corn nuts makes for an unexpectedly flavorful summertime dish.

Makes 4 servings

Ingredients

  • 16 Zima® tomatoes
  • 4 C Water
  • 8 large scallops
  • ½ C freshly shucked corn
  • ¼ Tbsp finely chopped Habanero pepper
  • 2 limes, juiced
  • 1 Tbsp roughly cracked unsalted corn nuts
  • 2 Tbsp chopped cilantro
  • ⅔ C very thinly sliced red onion
  • ¼ C and 1 tsp Kosher salt

Directions

In a large bowl, stir water and kosher salt together to dissolve. Submerge scallops in the salt-water mixture and add a few ice cubes. Ensure that the scallops completely submerged in the water. Set aside for 12 minutes.

In a medium sized skillet, bring water to a boil, making sure it is deep enough to cover freshly shucked corn kernels. Add corn kernels to simmering water and blanch for 3 minutes. Drain and discard water from blanched corn and immediately submerge in ice water to stop cooking.

In a shallow dish with a lip, slice Zima® tomatoes about ¼″ thick and arrange in a single layer. Evenly sprinkle sliced red onion on top of the tomatoes. Evenly sprinkle kosher salt on top of onions and tomatoes. Set aside for 10 minutes. Pour lime juice evenly over tomato mixture. Evenly sprinkle chopped habanero pepper over top. Add corn kernels and gently stir mixture to combine. Set aside for 5 minutes.

Meanwhile, drain and discard salt water from reserved scallops and pat dry with paper towel. With a sharp knife, slice each scallop into 4 thin slices across the grain. Divide the scallop slices evenly between 4 service plates and arrange in a single layer of each dish. Evenly distribute the cured tomato and onion mixture on top of each plate of scallops. Evenly sprinkle chopped cilantro on top of the cured tomato and onion mixture and refrigerate for 20 minutes exactly. Remove plates from refrigerator and sprinkle cracked corn nuts evenly on top of dishes. Serve immediately.

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