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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