Shrimp-Corn Ceviche
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 184
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 19
- Cholesterol
- 160
- Sodium
- 809
- Total: 25 min (plus 2-hour chilling time)
- Active: 25 min
Ingredients
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
Directions
- 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.