Grilled Shrimp Ceviche with Charred Sweet Corn is the ultimate recipe for anyone seeking a fresh, summery dish. Serve it alongside crisp tortilla chips for the perfect outdoor meal!
- 1 lb. large peeled, deveined shrimp, tails removed
- 2 tbsp. GOYA®Extra Virgin Olive Oil, divided
- 2 ears sweet corn
- 3 tsp. GOYA®Adobo All-Purpose Seasoning with Pepper, divided, plus more, to taste, 1 ¾ cups
- GOYA®Ceviche Marinade
- ½ cup thinly sliced red onion
- ¼ cup chopped fresh cilantro, plus more for garnish
- 1 ripe red serrano pepper, or Fresno pepper, seeded and thinly sliced into rounds
- 1avocado, halved, pitted, peeled and cut into 1/2-inch pieces
- 1 lime, zested
- Corn tortilla chips (totopos), for serving (see tip below)
Prep the Skewers and Corn: Thread the shrimp onto metal skewers or pre-soaked wooden skewers. Using a pastry brush, lightly brush the shrimp skewers with 1 tablespoon oil and season evenly with 2 teaspoons Adobo. Using a separate brush, coat the corn with the remaining 1 tablespoon oil and season with 1 teaspoon Adobo.
Grill the Shrimp: Preheat the grill to medium-high heat and lightly grease the grates. Add the shrimp skewers and cook, turning occasionally, until the shrimp are opaque with light char marks, about 3–4 minutes total. Remove the shrimp from the skewers and transfer to a large glass bowl.
Grill the Corn: Add the corn to the hot grill and cook, turning occasionally, until tender and well-marked, about 8–10 minutes. Remove from the grill and let cool slightly. Cut the kernels off the cob, keeping some larger chunks for texture, and add to the bowl with the shrimp. Let cool completely at room temperature.
Assemble the Ceviche: Add the ceviche marinade, onion, cilantro, and serrano pepper to the cooled shrimp and corn mixture. Gently toss to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, fold in the avocado and toss gently to coat. Season with additional Adobo to taste. Garnish with cilantro and lime zest. Serve with tortilla chips.
Total Time: 54 m/Prep Time: 10m/Cook Time: 14m/Yields: 4 Servings
