Sweet Corn Ceviche

Fresh sweet corn pairs with other spring vegetables in this vegetable ceviche from celebrity chef Michelle Bernstein.


  • 6 ears Sunshine Sweet corn, divided
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 12 ounces (2 cups) finely diced and cooked small new potatoes
  • 8 ounces (2 cups) peeled, seeded and finely diced plum tomatoes
  • 6 ounces (1-¼ cups) blanched green beans, cut in ½-inch pieces
  • 3 ounces (½ cup) blanched and finely diced asparagus
  • 4 ounces (1 cup) chopped and sautéed shallots
  • 3 ounces (½ cup) yellow bell pepper, in fine brunoise
  • 1 tablespoon chopped roasted garlic
  • 1 tablespoon minced jalapeño pepper
  • 2 teaspoons chopped cilantro


  1. Husk corn, washing, drying and reserving cornhusks for garnish.  With a knife, remove kernels from 3 ears corn (makes about 2 cups or 12 ounces); place in a large bowl.  Slice the remaining 3 ears crosswise to make ½-inch rounds.  Blanch in salted water; reserve for garnish.
  2. To prepare Lime Vinaigrette:  In a small bowl, combine lime juice, olive oil, salt and pepper.
  3. To prepare Ceviche:  To the larger bowl with corn kernels, add potatoes, tomatoes, green beans, asparagus, shallots, bell pepper, garlic and jalapeño. Gently stir in Lime Vinaigrette. Let stand for 1 hour to blend flavors. Just before service, stir in cilantro.
  4. To plate:  Arrange corn husks on each plate; place a 2-inch ring mold in the center; firmly pack mold with ceviche mix; remove mold. Garnish each portion with two of the reserved corn rounds and a cilantro sprig, if desired.

Number of Servings: 12 portions (6 to 7 cups ceviche)