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Thread: Shrimp Ceviche
09-10-2009, 03:48 PM #1
- Join Date
- Aug 2008
- outside Philadelphia, PA
- Blog Entries
Makes: 16 servings, 4 topped chips each
1 lb. cooked frozen shrimp (36-45 count), thawed, drained, chopped
1 cup fresh lime juice
1/2 cup KRAFT Zesty Italian Dressing
1 red pepper, seeded, chopped
1 celery stalk, chopped
1 Tbsp. chopped cilantro
PLACE shrimp in large glass or plastic bowl. Pour combined lime juice and dressing over shrimp. Add red pepper, celery and cilantro; mix lightly. Cover. Refrigerate several hours to marinate.
DRAIN shrimp mixture; discard marinade. Spoon 1 tsp. of the shrimp mixture onto each tortilla chip. Serve immediately.
Make-Ahead: Ceviche mixture can be prepared in advance. Cover and store in refrigerator up to 3 days. When ready to serve, drain and place on tortilla chips as directed.