Shrimp Ceviche

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Shrimp is another seafood dish that I love so much and there’s so many ways to prepare them. Again, I’m going through the 2004 Kraft’s Kitchens calendar and found this recipe so had to try it!

Shrimp Ceviche

Course: Ordinary Recipes Made Gourmet, Uncategorized

Recipe & photo from 2004 Krafts Kitchens Calendar (May)

Ingredients

  • 1 lb. cooked frozen shrimp (36-45 count), thawed, drained, chopped

  • 1 c. fresh lime juice

  • 1/2 c. Kraft Zesty Italian Dressing

  • 1 red pepper, seeded, chopped

  • 1 celery stalk, chopped

  • 1 tbsp. chopped fresh cilantro

  • Tortilla chips

Directions

  • 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.

Notes

  • Note: 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.

Check out this post >>  Pesto Pasta Salad

Kim McDougal

  1. Looks delicious! If I can find an Italian dressing without onion (I'm allergic to it), I'll have to give it a try. BTW, your blog is very attractive.

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    1. Hi Peggy! Thank you for visiting and I'm glad you like my little blog! BUT..WOW I can't imagine being allergic to onions…are you having to make your own dressings?

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