Sweet Corn And Scallop Ceviche

• 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

1. Juice the limes and combine with the scallops in a non-reactive bowl. Cover and place in the fridge for 2 to 3 hours, stirring occasionally. The scallops will "cook" during this time.
2. Once the scallops have "cooked", combine the corn kernels, green onion slices and diced jalapenos in a mixing bowl. Juice the limes and lemon and stir in.
3. Drain the scallops and stir in along with the tomato, cilantro and oil. Taste and salt and pepper as you see fit. Chill and serve with tortilla chips.

juicy limes, ceviche, corn kernels, green onions, peppers, limes, lemon, tomato, cilantro, extra virgin olive oil, salt, tortilla chips

Taken from food52.com/recipes/28472-sweet-corn-and-scallop-ceviche (may not work)