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Shrimp Ceviche

Shrimp Ceviche recipe
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photo by:
kraft
recipe by: kraft

What You Need

1 lb. (450 g) frozen cooked cleaned shrimp, thawed, drained and chopped
1 red pepper, chopped
1 stalk celery, chopped
1 cup fresh lime juice
1/2 cup Kraft Zesty Italian Dressing
1 Tbsp. chopped cilantro
64 tortilla chips

Make It

COMBINE shrimp and vegetables in large glass or plastic bowl. Mix next 3 ingredients. Add to shrimp mixture; toss to coat.

REFRIGERATE several hours to marinate. Drain shrimp mixture; discard marinade.

SPOON 1 tsp. shrimp mixture onto each chip just before serving.

kraft kitchens tips

Make Ahead
Ceviche can be stored in refrigerator up to 3 days before using as desired; drain before spooning onto chips.

nutritional information

K:22268v9ec:83062

most recent review

"I used a previous suggestion and served in martini glasses, very elegant and I put lime tort... read more
reviewed by: betty692
on: 11/4/2008
 betty692

use what's on hand

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