Sweet Corn Ceviche

This winter may have been weak, but spring has sprung.  And along with the hour of sleep I lost this morning, my social life has flown out the window.  I’m pretty sure I’ll see it sometime next week.

But, amidst design work, grad school applications, and writing (for both work and pleasure), I found time to eat, and Spring light found its way into my kitchen and living room, which made photographing my delectables all the merrier.

For the sake of time, this is all I have to write.  Oh, that, and… I’m going to scold you if you don’t make this corn ceviche as soon as possible.


Sweet Corn Ceviche (derived from Sprouted Kitchen)


2 ears of fresh sweet corn
1 serrano chile
1-2 tablespoons olive oil
Zest and juice of one lime
1/2 sweet pepper
1 avocado
1/8 teaspoon salt
dash of pepper


Use a serrated knife to shuck the kernels off the corn, and transfer to a medium-sized mixing bowl.  Mince the chile pepper, and dice the sweet pepper and avocado to the size of your preference. Zest the lime (yes, the entire lime) and then squeeze every drop of juice that you can into the bowl.  Toss in the salt, pepper, and olive oil, mix well, cover, and refrigerate for at least thirty minutes, letting the flavors of the serrano chile and the lime cultivate.

Serve as a salsa, or on top of some seared salmon.  Or, drop a dollop of the ceviche on an egg that your roommate made you for breakfast, inside an onion ring, with spinach and feta cheese.  Okay, I might have helped her.  A little.

We’re all still learning.