Tender cuts of cooked shrimp are marinated in a bold, smoky mix of fire-roasted corn, hearts of palm, citrus and adobo. Typically made with raw fish, ceviche is considered an essential part of Peruvian cuisine.
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.