Today I’m taking you in the Kitchen for a fresh summertime recipe! The first day of summer began on June 20th so get outside and enjoy the rays! If you’re hosting a backyard BBQ or gathering outdoors, here is a perfect summertime recipe that is refreshing and showcases some of this summer’s star produce. Try my recipe for a refreshingly delicious Shrimp and Corn Ceviche served with Tostadas. Pick up some fresh sweet corn and some ripe tomatoes at your local farmers market or grocery store and bring them home for this delicious summery appetizer or light lunch.
Shrimp and Corn Ceviche with Yellow Corn Tostadas
14 oz raw shrimp, medium (41/50), peeled, deveined and diced
1 ear yellow corn
2 beefsteak tomatoes, diced small
2 lemons, large
1 tablespoon salt, kosher
1 teaspoon freshly ground black pepper
1 bunch cilantro, chopped
1 bowl of yellow corn tostadas, for serving
Dice the shrimp in bite sized pieced and place in a large bowl. Next cut the corn off of the ear and dice the tomatoes and add these vegetables to the shrimp. Juice the citrus and pour the juice over the shrimp and vegetables mixture. Season the mixture with salt, pepper and chopped cilantro. Mix well then cover with plastic wrap and place in the refrigerator for 1 hour until the shrimp is pink. When ready to serve enjoy this delicious ceviche with crunchy yellow corn tostadas.