Grilled Shrimp Ceviche with Charred Sweet Corn

Name: Grilled Shrimp Ceviche with Charred Sweet Corn
Prep time: 10M
Total time: 54M
Yield: 4 Servings
Ingredients: 1 lb. large peeled deveined shrimp, tails removed; 2 tbsp. Extra Virgin Olive Oil; 2 ears sweet corn; 3 tsp. Adobo All-Purpose Seasoning with Pepper; 1 ¾ cups 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; 1 avocado, halved, pitted, peeled and cut into 1/2-inch pieces; 1 lime, zested; Corn tortilla chips (totopos), for serving (see tip below)

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Grilled Shrimp Ceviche with Charred Sweet Corn is the ultimate recipe for anyone seeking a fresh, summery dish. This spectacular combination pairs juicy grilled shrimp and roasted corn with the bright, citrusy freshness of GOYA® Ceviche Marinade for a delicious contrast of flavors and textures. A finishing touch of avocado, cilantro, and serrano pepper adds a creamy smoothness and a subtle heat that elevates every single bite. Serve it alongside crisp tortilla chips for the perfect outdoor meal!

Total Time

54m

(including chilling time)

Prep Time:10m

Cook Time:14m

Yields:4 Servings

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Ingredients

1 lb.

large peeled deveined shrimp, tails removed

2 tbsp.

GOYA® Extra Virgin Olive Oil, divided

Buy at Shop.goya.com

Find in-store

ears sweet corn

3 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided, plus more, to taste

Buy at Shop.goya.com

Find in-store

1 ¾ cups

GOYA® Ceviche Marinade

Find in-store

½ cup

thinly sliced red onion

¼ cup

chopped fresh cilantro, plus more for garnish

ripe red serrano pepper, or Fresno pepper, seeded and thinly sliced into rounds

avocado, halved, pitted, peeled and cut into 1/2-inch pieces

lime, zested

Corn tortilla chips (totopos), for serving (see tip below)

Directions

Kitchen View

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Homemade Totopos for the Perfect Crunch

To make homemade tortilla chips (totopos), preheat the oven to 425°F and line two rimmed baking sheets with parchment paper.

Lightly brush both sides of 12 GOYA® Corn Tortillas with 2 tablespoons GOYA® Vegetable Oil. Stack the tortillas and cut into 6 wedges. Arrange the wedges in a single layer on the prepared baking sheets and sprinkle evenly with 2 teaspoons GOYA® Sea Salt. Bake for 8–10 minutes, flipping halfway through, until crisp and lightly golden. Let cool slightly before serving alongside the ceviche.

Products in this Recipe

Buy at Shop.goya.com

Find in-store

Extra Virgin Olive Oil

Buy at Shop.goya.com

Find in-store

Adobo All-Purpose Seasoning with Pepper

Find in-store

Ceviche Marinade

Homemade Totopos for the Perfect Crunch

To make homemade tortilla chips (totopos), preheat the oven to 425°F and line two rimmed baking sheets with parchment paper. Lightly brush both sides of 12 GOYA® <a href="https://www.goya.com/en/products/corn-tortillas/">Corn Tortillas</a> with 2 tablespoons GOYA® <a href="https://www.goya.com/en/products/vegetable-oil/">Vegetable Oil</a>. Stack the tortillas and cut into 6 wedges. Arrange the wedges in a single layer on the prepared baking sheets and sprinkle evenly with 2 teaspoons GOYA® <a href="https://www.goya.com/en/products/sea-salt/">Sea Salt</a>. Bake for 8–10 minutes, flipping halfway through, until crisp and lightly golden. Let cool slightly before serving alongside the ceviche.

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Recipe Tags

Grilled Shrimp Ceviche with Charred Sweet Corn

Prep Time: 10m

Total time: 54m

Yields: 4 Servings

Grilled Shrimp Ceviche with Charred Sweet Corn is the ultimate recipe for anyone seeking a fresh, summery dish. This spectacular combination pairs juicy grilled shrimp and roasted corn with the bright, citrusy freshness of GOYA® <a href="https://www.goya.com/en/products/ceviche-marinade/">Ceviche Marinade</a> for a delicious contrast of flavors and textures. A finishing touch of avocado, cilantro, and serrano pepper adds a creamy smoothness and a subtle heat that elevates every single bite. Serve it alongside crisp tortilla chips for the perfect outdoor meal!

Ingredients

1 lb.

large peeled deveined shrimp, tails removed

2 tbsp.

GOYA® Extra Virgin Olive Oil, divided

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

ripe red serrano pepper, or Fresno pepper, seeded and thinly sliced into rounds

avocado, halved, pitted, peeled and cut into 1/2-inch pieces

lime, zested

Corn tortilla chips (totopos), for serving (see tip below)

Directions

Step 1

Step 2

Step 3

Step 4

Return

Kitchen View

Grilled Shrimp Ceviche with Charred Sweet Corn

Prep Time: 10m

Total time: 54m

Yields: 4 Servings

Ingredients

1 lb.

large peeled deveined shrimp, tails removed

2 tbsp.

GOYA® Extra Virgin Olive Oil, divided

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

ripe red serrano pepper, or Fresno pepper, seeded and thinly sliced into rounds

avocado, halved, pitted, peeled and cut into 1/2-inch pieces

lime, zested

Corn tortilla chips (totopos), for serving (see tip below)

Directions

Step 1

Step 2

Step 3

Step 4

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Grilled Shrimp Ceviche with Charred Sweet Corn

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Adobo All-Purpose Seasoning with Pepper

Ceviche Marinade

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Celebrating 90 years of GOYA

Join La Cocina Goya®

Recipe Tags

Grilled Shrimp Ceviche with Charred Sweet Corn

Ingredients

Directions

Grilled Shrimp Ceviche with Charred Sweet Corn

Ingredients

Directions

Reviews

Join GOYA® now