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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1 pound cooked shrimp, cut into 1/2-inch pieces

1 cup frozen fire-roasted corn, thawed

1/2 cup finely chopped canned hearts of palm

1 small grapefruit, peeled and chopped

1/4 cup fresh lime juice (from 2 limes)

2 tablespoons fresh orange juice

1 teaspoon sugar

1 teaspoon adobo (from a can of chipotle chile peppers)

Kosher salt and freshly ground pepper

2 scallions, thinly sliced

Tortilla chips, for serving


  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.