Shrimp-Corn Ceviche

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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.
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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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  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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