Last week it was brutally hot around here and all I could think about was the Mexican corn I had at the Eat Real Festival. See my post about the festival on EcoSalon.
I had some corn in the fridge that needed eating so I went out shopping for more food and inspiration. I walked into the fish store at Market Hall in Rockridge and I immediately thought, “Ceviché!” And there you have it: Mexican corn and ceviche on a hot night. Perfection.
For the Corn:
Boil, grill, or steam it. (I steamed because it was too hot to boil water and it’s both energy efficient and water saving, and I’d never light the grill just for corn)
Slather with thick, plain, Greek yogurt (for all those people that are freaked out by mayonnaise) Sprinkle with Mexican oregano, Aleppo pepper, and Parmesan cheese.
For the Ceviché:
3/4 pound halibut (I used two sea scallops for part of it, but you could use all halibut) cut into bite-sized pieces
Juice of 3 limes
Chopped cilantro to taste
One-half of an avocado, in bite-sized pieces
1 firm, tart plum, sliced thinly into wedges
One-half of a large jalapeno (or a whole small one) quartered, seeded, and diced
1 small shallot, sliced thinly
Aleppo pepper to taste
Combine all the ingredients and refrigerate for about 45 minutes before serving.
Plums? you say? I don’t know where the plum idea came from. It just popped into my head. Too much Top Chef? Anyway, it worked, playing the same role as tomato would in ceviché. I freshly fried corn tortillas before serving and I’m telling you it was good. I have no idea why I don’t make ceviché more often.
For the Aleppo pepper in both recipes, you could substitute cayenne (be careful because it’s usually hotter) or some other mild, ground chile. I just really love Aleppo for its heat level and slight fruitiness.