Fire Roasted Corn Ceviche

Ceviche screams summer and this one has a little twist adding in some fire roasted corn!

What you need:

Dressing:

• 2 limes juiced
• 1 lemon juiced
• 1 Tbsp. of olive oil
• 1 minced garlic clove
• 1/8 tsp. cayenne pepper
• 1/2 tsp. tajin
• 1/2 tsp. taco seasoning
• salt to taste

Everything else:

• 1 cup lightly steamed shrimp shelled and chopped (I will sometimes do 50/50 shrimp and crab)
• 1/2 cup corn (I sliced mine right off the cob)
• 1/4 red onion finely sliced
• 2 Tbsp. cilantro

Begin by whisking all the ingredients for the dressing together, until it is a dressing consistency, and set aside.

Fire roasting the corn is critical to this recipe, I roasted mine in a cast iron skillet for about 10 mins until they had a nice char. While the corn is roasting chop up the shrimp, crab (if using), onion, and cilantro and place in a bowl. Remove the corn from heat and add to the other ingredients.

Pour the over the dressing and mix thoroughly until every piece is coated. Your ceviche is now ready to be served, scoop with a tortilla chip and enjoy!

Number of servings: 4 servings

Nutrition Facts/serving: 151kcal, 5g fat, 20g carbs, 6g fiber, 7g sugar, 8g protein