Mexican Seafood Salad

Name: Mexican Seafood Salad
Ingredients: 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)