Shrimp Ceviche

[rtebalt]

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
tortilla chips

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.

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