Corn and Shrimp Ceviche

Ingredients:

• 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

Preparation:

1. 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.
2. Sprinkle the ceviche with green onions. Serve with tortilla chips.