ROASTED CORN AND SHRIMP “CEVICHE”

4 ears of corn, husked

½ pound peeled and deveined medium shrimp

2 tablespoons olive oil, divided

¼ cup minced red onion

¼ cup minced fresh cilantro

3 radishes, minced

1 jalapeño chile, seeded and minced

¼ cup fresh lime juice

¼ teaspoon salt

¼ teaspoon ground black pepper

1. Position the rack 4 to 6 inches from the broiler heat source and preheat the broiler.

2. Lay the corn on a large rimmed baking sheet. Toss the shrimp with 1 tablespoon of the oil in a bowl, then spread them on the baking sheet, too. Broil, turning both the corn and shrimp, until the corn is lightly browned on all sides and the shrimp are pink and firm, about 5 minutes.

3. Cool the corn and shrimp a few minutes, then slice the kernels off the cobs. Dice the shrimp. Add both to a large nonreactive bowl. Stir in everything else: the onion, cilantro, radishes, jalapeño, lime juice, salt, pepper, and the remaining 1 tablespoon oil. Set aside at room temperature to marinate for 10 minutes before serving.

SERVES 4

Active time: 15 minutes

Total time: 20 minutes

Make ahead: Cover and refrigerate for no longer than 24 hours (the lime juice will slowly toughen the shrimp if stored longer).

MAKE IT EASIER!

• Buy precooked peeled and deveined shrimp from the fish counter at your supermarket, chop them up, and add them with the corn.

CHEF IT UP!

• You can go all out and substitute an equivalent amount of fresh, raw, white-fleshed fish like bass or snapper for the shrimp, thereby making “real” ceviche in which the acid (a.k.a. lime juice) “cooks” the fish. Dice the fish into very small cubes. And use only the freshest fish, preferably sushi-quality fish. Tell the fishmonger at your market that you’re making ceviche and need recommendations for the best fish on hand.
• Slice the jalapeño into paper-thin, almost see-through rings with the sharpest knife imaginable.

TESTERS’ NOTES

• Ceviche is made from chopped raw fish that “cooks” in an acidic brine until somewhat firm—although technically still raw. This recipe is not a true ceviche (since you’re using cooked shrimp); it’s a dish in the spirit of ceviche, with its very bright flavors. Thus, we’ve put quotes around the word “ceviche” in the title.
• Sugar is often added to ceviches, but there’s none here because the corn is so sweet. That said, you can always add a pinch if you find the lime juice overpowering.
• Serve this “ceviche” in lettuce leaf cups—or simply “up” in a martini glass.