Ingredients
3 tablespoons fresh lime juice, squeezed rinds reserved
Kosher salt and freshly ground pepper
3 ears corn, shucked
3/4 pound medium shrimp (preferably wild), peeled and deveined
3/4 pound skin-on red-snapper fillet
2 medium tomatoes, cored and coarsely chopped (1 1/2 cups)
1 jalapeno, thinly sliced into rounds
1/2 white onion, finely chopped (3/4 cup)
3/4 cup chopped cilantro
3 tablespoons safflower oil
1 head Boston or Bibb lettuce, leaves separated
Corn nuts, for serving (optional)
Preparation
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, jalapeno, 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 (or refrigerate, covered, up to 1 day). Season with salt and pepper. Serve seafood salad over lettuce, topped with corn nuts.
