Shrimp-Corn Ceviche

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  • Level: Easy
  • Total: 25 min (plus 2-hour chilling time)
  • Active: 25 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

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