Shrimp-Corn Ceviche

By joanmarie

Ingredients

• 1 pound cooked shrimp, cut into 1/2-inch pieces
• 1 cup frozen fire-roasted corn, thawed
• 1/2 cup finely chopped canned hearts of palm
• 1 small grapefruit, peeled and chopped
• 1/4 cup fresh lime juice (from 2 limes)
• 2 tablespoons fresh orange juice
• 1 teaspoon sugar
• 1 teaspoon adobo (from a can of chipotle chile peppers)
• Kosher salt and freshly ground pepper
• 2 scallions, thinly sliced
• Tortilla chips, for serving

Details

Servings 6
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine the shrimp, corn, hearts of palm and grapefruit in a large bowl. Stir in the lime and orange juices, sugar, adobo and 2 teaspoons salt and toss. Season with pepper. Cover and refrigerate, at least 2 hours or overnight.

Sprinkle the ceviche with the scallions. Serve with tortilla chips.