Shrimp and Corn Ceviche
Course
Appetizers
Cuisine
Mexican
Servings
Prep Time
4
servings
20
minutes
Cook Time
3
minutes
Servings
Prep Time
4
servings
20
minutes
Cook Time
3
minutes
Ingredients
1
pound
cooked shrimp
cut into ½ inch pieces
1
cup
frozen fire-roasted corn
thawed
1
orange
peeled and chopped
2
limes
juiced
1
teaspoon
sugar
1
teaspoon
adobo sauce
from a can of chipotle chili peppers
salt
pepper
2
green onions
thinly sliced
leaves
Romaine or tortilla chips for serving
Instructions
Combine shrimp, corn, and orange in a large bowl.
Stir in lime juice, sugar, adobo, and 1 teaspoon of salt. Toss.
Season with pepper. Cover and refrigerate for at least two hours or overnight.
Taste for seasoning before serving. Adjust as necessary. Garnish with green onions.
Serve with Romaine lettuce leaves or tortilla chips.
Recipe Notes
Inspired by Food Network recipe for
Shrimp and Corn Ceviche
.