Shrimp and Corn Ceviche
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
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