Corn and Shrimp Ceviche

Votes: 4

Time: 25 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 184, total fat 4 G., saturated fats 1 G., proteins 19 G., carbohydrates 18 G., fiber 2 G., cholesterol 160 mg, sodium 809 mg, sugar 5 G.

Ceviche is typically made with raw fish and is considered an integral part of Peruvian cuisine. If fresh fish isn't available, try this version made with boiled shrimp. Cut them into pieces, mix with roasted corn, hearts of palm, citrus juice, and adobo sauce, and marinate for several hours. Serve as an appetizer with tortilla chips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g cooked shrimp, cut into 1 cm pieces.
1 cup frozen popcorn, thawed
0.5 cup finely chopped canned hearts of palm
1 small grapefruit, peeled and chopped
1/4 cup freshly squeezed lime juice (from two limes)
2 tablespoons freshly squeezed orange juice
1 teaspoon of sugar
1 teaspoon adobo sauce from a jar of chipotle peppers
2 green onions, thinly sliced
Tortilla chips, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, corn, palm heart, grapefruit, lime, adobo sauce, tortilla chips

Cooking the dish according to the recipe:

Combine the shrimp, corn, palm hearts, and grapefruit in a large bowl. Add the lime and orange juice, sugar, adobo, and 2 teaspoons of salt and toss to combine. Season with pepper to taste. Cover and refrigerate for at least 2 hours or overnight.
Sprinkle the ceviche with green onions. Serve with tortilla chips.

Categories:

recipe / Calorie content of prepared meals / Simple shrimp recipes / Summer dishes / Appetizers / Fish appetizers / Food Network - recipes / Latin American cuisine