Mexican Style Seafood Salad

Bring 1 1/2 inches water and lime rinds to a boil in a wide pot; season generously with salt. Add corn; boil until bright yellow and crisp-tender, 3 minutes. Transfer corn to a plate.
Add shrimp and fish to pot; remove from heat, cover, and let stand until shrimp are opaque and fish is cooked through, 3 to 4 minutes.
Transfer to plate; let cool about 5 minutes. Discard lime. Cut corn from cobs.
Stir together corn, tomatoes, jalapeño, onion, cilantro, lime juice, and oil. Remove skin from fish; flake into bite-size pieces and stir into corn mixture with shrimp. Let cool completely, stirring occasionally
Season with salt and pepper. Serve seafood salad over lettuce, topped with corn nuts.

Ingredient :

3 tablespoons fresh lime juice, squeezed rinds reserved

Kosher salt and freshly ground pepper

3 ears corn, shucked

¾ pound medium shrimp (preferably wild), peeled and deveined

¾ pound skin-on red-snapper fillet

2 medium tomatoes, cored and coarsely chopped (1 ½ cups)

1 jalapeno, thinly sliced into rounds

½ white onion, finely chopped (¾ cup)

¾ cup chopped cilantro

3 tablespoons safflower oil

1 head Boston or bibb lettuce, leaves separated

Corn nuts, for serving (optional)