Chilean Lunch Delight: Seafood Salad and Corn Cakes Combo

Allergens

Contains seafood, dairy, and gluten

Ingredients

• Fresh seafood (shrimp, scallops, white fish)
• 1 lb
• Fresh corn kernels
• 2 cups
• Bell pepper (yellow, red or orange)
• 1 large, diced
• Cherry tomatoes
• 1 pint, halved
• Red onion
• 1 medium, finely chopped
• Cilantro
• 1/2 cup, chopped
• Lime juice
• 4 tbsp
• Olive oil
• 3 tbsp
• Salt and pepper
• to taste
• Cornmeal
• 1 cup
• All
• purpose flour
• 1/2 cup
• Baking powder
• 1 tsp
• Large egg
• 1, beaten
• Milk
• 1 cup
• Vegetable oil
• for frying

Instructions

1. In a large bowl, combine seafood, bell pepper, cherry tomatoes, red onion, cilantro, lime juice, and olive oil. Season with salt and pepper to taste, mix well and refrigerate until ready to serve. In another bowl, whisk together cornmeal, all purpose flour, baking powder, and a pinch of salt. Gradually add beaten egg and milk while stirring to create a smooth batter. Heat about 1/2 inch of vegetable oil in a frying pan over medium heat. Drop tablespoons of batter into the hot oil to form corn cakes, cooking until golden brown on both sides. Drain on paper towels. Assemble the dish by placing a generous scoop of seafood salad atop each corn cake, garnishing with additional fresh cilantro and lime wedges if desired.

Chef’s Insight

The contrasting textures of crispy corn cakes and tender seafood salad make this dish truly memorable.

Notes

Feel free to adjust the seasonings to suit your personal taste preferences.