Recipe courtesy of Food Network Kitchen
Shrimp-Corn Ceviche
Total:
25 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

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.

Photograph by Levi Brown

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